A delightful twist on a classic pork dish, featuring a zesty lemon sauce and fresh herbs.
Slice the pork tenderloin into medallions and flatten them to an even thickness using a meat mallet.
Flattening the pork ensures even cooking and tender texture.
Combine the flour, salt, and pepper in a mixing bowl. Dredge the pork medallions in the mixture, shaking off any excess.
Ensure the pork is evenly coated for a consistent crust.
Heat olive oil in a skillet over medium heat. Cook the pork medallions in batches until golden brown on both sides, about 2-3 minutes per side. Remove and keep warm.
Avoid overcrowding the skillet to maintain a good sear on the pork.
Deglaze the skillet with white wine, scraping up any browned bits. Add lemon juice, butter, parsley, and capers, stirring until the butter melts and the sauce is smooth.
Deglazing the pan adds depth of flavor to the sauce.
Return the pork medallions to the skillet, spooning the sauce over them. Cook for an additional 2 minutes to heat through.
Spoon the sauce over the pork to ensure it absorbs the flavors.
Serve the pork medallions on a platter, garnished with lemon slices and additional parsley if desired.
Serve immediately for the best flavor and presentation.
