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Pork Medallions with a Creamy Wine Sauce Recipe

   
 

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     Pork Medallions with a Creamy Wine Sauce

Category   Entrees - Maindishes
Sub Category   Low-carb
Servings   4

Ingredients
1 1/2 lbs pork tenderloins (about 2 whole), cut into rounds (medallions)
2 tbsp butter
dash olive oil
salt to taste
2/3 cup white wine (or white grape juice with a splash of vinegar)
2/3 cup half-and-half
1 clove garlic, pressed
2 tbsp capers, divided
 

Instructions
In large skillet over medium heat, melt butter (with a dash of olive oil to keep it from burning) and cook pork medallions about 3-4 minutes on each side. Salt to taste. Remove pork and keep warm.
For the sauce- Add wine to skillet drippings. Bring to a boil and using a wire whisk, scrape up any browned bits in the skillet. Now lower the heat (very important) and add the half-and-half and garlic. Cook and stir 3 minutes or until reduced - do not bring to a boil or the sauce will break. Remove from heat, and stir in capers. To serve, pour sauce over pork.


Originally Submitted
6/16/2013





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