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Pork Tenderloin Medallions  (Not yet rated)

Pork done Greek style, with lemon and oregano.

Cal: 886 Fat: 94g Carbs: 3g Protein: 7g Fiber: 0g

Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • salt ; to taste
  • 1 pound pork ; tenderloin
  • 2 teaspoons cornstarch
  • 1 cup chicken broth
  • 1 tablespoon capers ; optional
  • 2 teaspoons olive oil
  • black pepper ; to taste
  • 1 tablespoon lemon juice
  • 1 clove garlic ; minced
  • 1/2 teaspoon oregano ; dried
  • 1 teaspoon lemon zest
  • In My Kitchen

  • Directions

    Combine lemon zest, broth, oregano, lemon juice, capers, garlic and cornstarch. Set aside. Cut port into 1 inch thick slices, seasoning with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook pork until browned, about 1 or 2 minutes per side. Transfer to a platter. Reduce heat to medium, and stir in broth mixture. Cook and stir for about 1 minute. Return pork to skillet and cook 2 to 3 minutes or until juices run clear. Turn once. Spoon sauce over pork slices and serve.

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