I made this tonight and Dale loved it. David doesn't like olives very much but is a good sport about picking them out. Definitely worth making again. I served it with thin whole grain spaghetti, steamed broccoli and cut up veges. I didn't use all of the salt (Note the sodium content in orig. recipe) and I added just a pinch of thyme. This is a really quick and easy recipe to make.

Pork Medallions with Olive-Caper Sauce

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Yield: 4 servings (serving size: 2 medallions and 2 tablespoons sauce)

Ingredients

• 1 pound pork tenderloin, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 tablespoon olive oil, divided
• 1/2 cup dry white wine
• 1/2 cup fat-free, less-sodium chicken broth
• 1/2 cup coarsely chopped pitted kalamata olives
• 2 tablespoons capers
• 2 tablespoons chopped fresh flat-leaf parsley

Preparation

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off the excess flour. Heat 1 1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan, and keep warm. Repeat procedure with the remaining oil and pork. Return pork to pan. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.

Nutritional Information

Calories: 212 (34% from fat)

Fat: 8.1g (sat 1.8g,mono 5.1g,poly 0.9g)

Protein: 25.5g

Carbohydrate: 8.1g

Fiber: 0.9g

Cholesterol: 74mg

Iron: 2.7mg

Sodium: 894mg

Calcium: 30mg

Greg Patent, Cooking Light, JUNE 2001