Thursday, February 21, 2008

It grew on me
--Pork Medallions with Olive-Caper Sauce

Pork Medallions with Olive-Caper Sauce
The Best of Cooking Light Copyright 2004

1 pound pork tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 cup coarsely chopped pitted kalamata olives
2 tablespoons capers
2 tablespoons chopped fresh flat-leaf parsley

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off the excess flour. Heat 1 1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan, and keep warm. Repeat procedure with the remaining oil and pork. Return pork to pan. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. I thickened the sauce slightly with corn starch. Sprinkle with parsley.
4 servings (serving size: 2 medallions and 2 tablespoons sauce)

Nutritional Information
CALORIES 212(34% from fat); FAT 8.1g (sat 1.8g,mono 5.1g,poly 0.9g); PROTEIN 25.5g; CHOLESTEROL 74mg; CALCIUM 30mg; SODIUM 894mg; FIBER 0.9g; IRON 2.7mg; CARBOHYDRATE 8.1g

I had a jar of kalamata olives that I bought for another recipe that only called for a small amount of them. They're not cheap so I was happy to find this recipe that also used them. This was one of those recipes that grew on me as I ate it. At first, it was just okay but as I ate it I liked it more and more but I don't think I would rush to make it again. I hate to say that because it was good but lots of recipes are good but they have to be more than good for me to make them again.

I did well at the grocery store last night even though I made special effort not to skimp on healthiness. I must go to Costco this weekend since the meat prices in the grocery store gave me heart palapitations. I've noticed price increases at Costco too but the prices are still easier to handle.

Blast From The Past: Creole-Style Pork Tenderloin Patties from July 2007. Now that is a pork medallion recipe I plan on making again.

Question of the Day: What have you been doing to cut down on your grocery bill? My main weapon is better planning. The more trips to the store I make the more money I spend. I'm looking more closely at sales and coupons these days too.


ThursdayNext said...

Seeing what manager specials are and making sure all of my produce is bought at the Korean supermarket, which is almost always 50% cheaper than the supermarket...

Anonymous said...

I always buy the weekly meat specials, whether I need it at the time or not. This is from two stores, so I usually have a variety and I have plenty of freezer space, so that's no problem. I want to use coupons for other items I use, but can't seem to get the time to organize them. In the past, when I had time, I was able to do well, since one market has double and triple coupons all the time.


. . . said...

i always cook for one or two, so while that helps to keep costs low in general, i definitely can't benefit from bulk items and 'stocking up.' i suppose i do my part by trying to use up what i already have and using dried herbs and spices rather than fresh, when possible.

Carla said...