Pork Medallions with Lemon and Capers 2 pork tenderloins, about ¾ lb (375 g) each, trimmed of excess [at ½ cup (2½ oz175 g) all-purpose (plain) flour salt and freshly ground pepper about 4 tablespoons olive oil 4 cloves garlic, minced ½ teaspoon chopped fresh rosemary ½ cup (4 [1 oz/125 ml) dry white wine 2 cups (16 [1 oz/500 ml) chicken stock (recipe on page 14) 1/4 cup (2 oz/60 g) drained capers, rinsed 1/2 tablespoon fresh lemon juice lemon wedges Pork medallions cook in afew minutes and make an impressive main course. Serve this dish with potatoes that have been roasted with a little fresh lemon juice, olive oil and fresh rosemary. Cut the tenderloins crosswise into slices ½ inch (12 mm) thick. Place each slice between 2 sheets of plastic wrap and, using a meat pounder, pound the pork gently until it is evenly ¼ inch (6 mm) thick. On a plate, combine the flour and salt and pepper to taste. In a large frying pan or sauté pan over medium-high heat, warm 2 tablespoons of the olive oil. Coat the pork with the seasoned flour, shaking off the excess. Working in batches, add the pork to the pan in a single layer and sauté, turning once, until golden brown, 1½—2 minutes on each side. Transfer to a platter and keep warm. Continue with the remaining pork, adding the remaining olive oil if needed. Transfer the remaining pork to the platter and keep warm. Reduce the heat to low, add the garlic and rosemary and sauté, stirring, for 30—60 seconds. Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any browned bits on the pan bottom. Boil until reduced by half, about 1 minute. Add the chicken stock and again boil until reduced by half, about 5 minutes. Stir in the capers, lemon juice, and salt and pepper to taste. Pour the sauce over the pork and garnish with the lemon wedges. Serve immediately. Serves 6