Greek Pork Tenderloin Medallions

• 1 tablespoon fresh oregano, chopped or 1/2 teaspoon oregano, dried
• 1 garlic clove, minced
• 1 lb pork tenderloin
• 1 cup chicken broth
• 1 tablespoon lemon peel, grated
• 1 tablespoon fresh lemon juice
• 1 tablespoon capers, rinsed (optional)
• 2 teaspoons cornstarch
• 1 tablespoon olive oil

1. Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic. Set aside.
2. Cut pork tenderloin into 1-inch slices. Season with salt and pepper.
3. In a large nonstick skillet heat oil over medium-high heat. Cook pork half at a time for 1-2 minutes per side or until browned. Transfer to a platter.
4. Reduce heat to medium. Stir chicken broth mixture; add to skillet. Cook and stir for 1 minute. Return pork and accumulated juices to skillet. Cook for 2-3 minutes or until juices run clear (160F.), turning once. Spoon sauce over pork to serve.

fresh oregano, garlic, pork tenderloin, chicken broth, lemon peel, lemon juice, capers, cornstarch, olive oil

Taken from www.food.com/recipe/greek-pork-tenderloin-medallions-205365 (may not work)