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Ingredientes
- 3/4 lb pork tenderloin Or possibly skinless boneless chicken breasts
- 1 tsp extra virgin extra virgin olive oil or possibly more as needed
- 1/4 c. flour seasoned with salt and pepper
- 2 x cloves garlic chopped
- 1/2 tsp fresh rosemary finely minced
- 1/4 c. dry white wine or possibly sherry
- 1 c. chicken broth
- 1 Tbsp. capers
- 1 Tbsp. fresh lemon juice
Direcciones
- CUTLETS: Slice and lb. lean meat into medallion-shapes about 1/4 inch thick and 2-1/2 inches around. In a large skillet, over medium-high heat, hot the oil. Dust the medallions with seasoned flour and saute/fry, turning once, till golden (about 2 min per side, maximum). Transfer to a platter and keep hot.
- Reduce the heat to low. Add in garlic and rosemary to the pan and saute/fry, stiring to up to 1 minute to release the flavors. Raise the heat to high and add in the wine to deglaze the pan. Add in stock. Reduce for about 5 min. Stir in the capers, lemon juice. Adjust seasoning with salt and pepper to taste. Pour the sauce over the meat. Garnish with lemon wedges and Italian parsley.
- With Pork : Warm COOKED RICE; CARROT STICKS and BRUSSELS SPROUTS: Cut 1 carrot per serving lengthwise in two. Julienne the entire length. Cut spouts in half (3 to 4 per serving). Salt and pepper to taste; add in a little rosemary or possibly thyme. Steam and serve with a little minced walnut or possibly toasted wheat germ.
- Makes 3 to 4 servings.
- Williams-Sonoma Kitchen Library : Pork and Lamb by Joanne Weir
- NOTES : Fast meal with "Medallions" of pork, lamb, turkey, chicken
- Sauce: lemon, capers and rosemarysupport: warm cooked rice and Brussels sprouts and carrots
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 147 | |
| Calories from Fat 27 | 18% |
| Total Fat 3.06g | 4% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 53mg | 18% |
| Sodium 201mg | 8% |
| Potassium 405mg | 12% |
| Total Carbs 7.56g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.25g | 0% |
| Protein 18.49g | 30% |
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