Ingredients

1 tbsp. coarsely ground black pepper

Salt
1 1/2 lbs pork tenderloin, cut into 1" thick medallions
4 tbsp. butter

 

For the sauce...
1 cup chicken stock or canned broth (I prefer with half with white wine)
1/4 cup fresh lemon juice
2 tbsp. capers, drained (I normally add more)
1/4 cup peeled diced lemon segments (optional)
Chopped fresh chives or green onion tops

 

The making of...
Press pepper onto both sides of pork pieces.

Heat 1 tbsp. butter in a large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 min. per side. Transfer to plate and keep warm (or not).

Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 min. Whisk in remaining 3 tbsp. butter. Add capers and lemon segments. Season to taste with salt and pepper. Pour sauce over pork.

 

**I normally put the pork back in the pan to coat all pieces.

Sprinkle with chives and serve with risotto or veggies.

Compliments to Chef Vanda!