Name: Pork Medallions with Lemon and Capers
Ingredients: 2 pounds pork loin ((add an extra pound if desired)); 4 tablespoons Secolari Garlic Olive Oil; 2 garlic cloves; pinch of red pepper flakes; 3 anchovy fillets in olive oil (drained); 8 capers ((add two extra capers if desired)); 1/2 cup dry white wine; 1/4 cup marsala wine; 1 cup hot broth; freshly ground black pepper; pinch of Secolari Roasted Garlic Sea Salt; 1 lemon (thinly sliced); 6 black olives ((add two extra olives if desired)); chopped parsely

Pork Medallions with Lemon and Capers

Print Recipe

Course Main Dish

Cuisine Italian

Servings 4 people

Ingredients

2 pounds pork loin (add an extra pound if desired)
4 tablespoons Secolari Garlic Olive Oil
2 garlic cloves
pinch of red pepper flakes
3 anchovy fillets in olive oil drained
8 capers (add two extra capers if desired)
1/2 cup dry white wine
1/4 cup marsala wine
1 cup hot broth
freshly ground black pepper
pinch of Secolari Roasted Garlic Sea Salt
1 lemon thinly sliced
6 black olives (add two extra olives if desired)
chopped parsely

Instructions

Slice and flatten the pork loin into ¼ inch thick medallions. Cook in a large skillet with 2 tablespoons of the olive oil. Cook on medium heat until golden on both sides. Cook in batches.
Transfer cooked meat to a pan and cover to keep warm.
Add remaining 2 tablespoons of olive oil to the skillet, sauté the whole garlic cloves until barely golden. Remove the garlic cloves and set aside. Add anchovies and red pepper flakes to the skillet. Stir until melted. Add the capers.
Add the wines and reduce by half. Add a cup of hot broth and reduce by half or until the sauce has thickened. Add the lemon slices and olives. Cook about a minute. Add the meat back to the pan to warm through. Add the chopped parsley. Add the garlic cloves if desired.
Serve warm.