Pork Medallions With Lemon And Capers

• 1 tablespoon fresh coarse ground black pepper
• 1 1/2 lbs pork tenderloin, cut into 1-inch-thick medallions
• 4 tablespoons butter
• 1 cup chicken stock
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 1/4 cup lemon (optional)
• 1/4 cup chives or 1/4 cup green onion top, chopped

1. Preparation:.
2. Press pepper onto both sides of pork pieces.
3. Heat 1 tablespoon butter in heavy large skillet over medium heat.
4. Season pork with salt and pepper.
5. Cook until just cooked through, about 4 minutes per side.
6. Transfer to plates and keep warm.
7. Add stock and lemon juice to skillet.
8. Boil until reduced to 1/2 cup, about 7 minutes.
9. Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

fresh coarse ground black pepper, pork tenderloin, butter, chicken stock, lemon juice, capers, lemon, chives

Taken from www.food.com/recipe/pork-medallions-with-lemon-and-capers-221978 (may not work)