Pork Medallions With Olive Caper Sauce

• 1 lb pork tenderloin, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup flour, all purpose
• 1 tablespoon olive oil, divided use
• 1/2 cup dry white wine
• 1/2 cup fat-free low-sodium chicken broth
• 1/2 cup kalamata olive, pitted and chopped
• 2 tablespoons capers
• 2 tablespoons fresh parsley, chopped

1. Cut pork into 8 pieces. Place each piece between 2 sheets of heavy dry plastic wrap and pound to 1/4 inch thick, using meat mallet or rolling pin. Sprinkle both sides with salt and pepper.
2. Place flour in shallow bowl. Dredge both sides of pork in flour, shake off excess flour. Heat 1 1/2 teaspoon olive oil nonstick skillet over medium heat. Add half of pork and cook 2 minutes on each side or till done.
3. Remove pork mix from pan and keep warm. Repeat procedure with remaining pork and oil. Return all pork to pan. Add wine, broth, bring to boil. Stir in olives and capers and cook 4 minutes. Sprinkle with parsley.
4. Serve with noodles or orzo.
5. 4 servings: per serving: 2 medallions with 2 Tbsp sauce = 8.1g fat; 25.5g protein; 30mg calicum.
6. * can use boneless pork chop.

pork tenderloin, salt, black pepper, flour, olive oil, white wine, chicken broth, kalamata olive, capers, fresh parsley

Taken from www.food.com/recipe/pork-medallions-with-olive-caper-sauce-222852 (may not work)