What turns a Pork Medallions recipe into a dinner party? Lemon Caper Sauce.
This romantic dish is a delightful medley of flavors in the French tradition.
The "mise en place" principle, also very French, comes into play: Have your lemon caper sauce ingredients ready before cooking the medallions; it's a quick hop from one step to the other. All in all, the preparation is simple but the effect is very special.
2 pork tenderloins (about 1 pound each)
Salt and pepper
1/3 cup flour
1/4 teaspoon paprika
2 tablespoons extra-virgin olive oil
1 cup dry white wine
1/2 cup fresh-squeezed lemon juice
1 tablespoon drained capers
1/4 cup butter, chopped (1/2 stick)
Prepare the medallions:
Cut the tenderloins into 1-inch slices. Flatten them into 1/2-inch medallions with your hands or roll between sheets of wax paper.
Cook the medallions:
Heat the olive oil in a large skillet, medium heat.
Combine the flour and paprika. Salt and pepper the medallions to taste and dust them with the flour mixture.
Cook them in the hot olive oil for 3 or 4 minutes each side, in batches if necessary; they should be browned and almost cooked through. Do not overcook them. Remove and keep them warm in the oven or warming drawer; they will continue to cook in the oven.
Prepare the sauce:
Drain any fat from the skillet and return the pan to the heat. Add the wine, lemon juice and capers to the skillet and deglaze the pan, that is, scrape the pan with a wooden spoon, stirring any flour and brown bits from the pork into the sauce. When the sauce has reduced and thickened slightly, remove the pan from the heat and stir in the butter.
Arrange 3 medallions on each plate, overlapping, and top with Lemon Caper Sauce. The Pork Medallions recipe serves 6.Grilled Pork Tenderloin Recipe
Prep Steps for those Preparing the Suggested Pork Medallions Menu
You're in luck. The turnip dish, the bread pudding, the bourbon sauce, and the blue cheese dressing for the salad can all be prepared a day or two ahead. In fact, the dressing ingredients could benefit from a little quiet time together; just remember to take it out of the refrigerator in time to bring it to room temperature before serving.
Order of preparation:
If you've taken advantage of the make-aheads, the rest shouldn't take more than an hour to complete. Prepare the salad, and then the pork.
Otherwise, start with the bread pudding, about 3 hours before mealtime.
During the wait times for the pudding, peel and boil the turnips, and prepare the Bourbon Sauce.
Assemble the Turnips au Gratin while the bread pudding is baking, then bake the gratin.
Prepare the salad next, while the gratin is baking, then the Pork Medallions and Lemon-Caper Sauce last.