1/2 Pork Tenderloin
1 Tbsp capers
1/3 C white wine
3 Tbsp butter
1 Shallot, finely chopped
1/3 C Flour
1 tsp salt and 1 tsp ground pepper
This recipe can easily be doubled to use a whole pork tenderloin for 4 people, or two extra hungry peeps.
Slice the pork tenderloin into ½ inch slices on a diagonal. Pound thin between plastic wrap with a meat mallet or other suitable device. In our case, a large iron skillet worked great.
In a shallow dish, mix the flour, salt and pepper.
In a large skillet, heat 1 Tbsp butter. Coat the pork pieces in the flour mixture and then place in the bubbly butter. Cook for 1-2 minutes per side and then transfer to a warm plate. If needed, do this in two batches, depending on the size of the skillet.
Heat an additional tablespoon of butter in the same skillet. Add the chopped shallot and sautee for 2-3 minutes. Add the capers and white wine. Allow to reduce just a little before adding the final tablespoon of butter. Mix slowly to incorporate and remove immediately from the heat.
Spoon the sauce over the pork medallions and serve. I served this with two "white" sides. I know, food plating "no no" but we are still getting back in the groove since our return from Mexico, so I used what I had on hand. This included some smashed potatoes and some leftover cauliflower mash that my mom gave us. Yummy!!! If I can get her recipe, I'll be sure to post!