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Greek Pork Tenderloin Medallions

1 tablespoon fresh oregano, chopped or 12 teaspoon oregano, dried
1 garlic clove, minced
1 lb pork tenderloin
1 cup chicken broth
1 tablespoon lemon peel, grated
1 tablespoon fresh lemon juice
1 tablespoon capers, rinsed (optional)
2 teaspoons cornstarch
1 tablespoon olive oil


Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic. Set aside. Cut pork tenderloin into 1-inch slices. Season with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Cook pork half at a time for 1-2 minutes per side or until browned. Transfer to a platter. Reduce heat to medium. Stir chicken broth mixture; add to skillet. Cook and stir for 1 minute. Return pork and accumulated juices to skillet. Cook for 2-3 minutes or until juices run clear (160F. ), turning once. Spoon sauce over pork to serve.

Source: www.food.com