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PORK MEDALLIONS WITH OLIVES, ALMONDS, CAPERS
1 pork tenderloin (1.5-2 pounds), stripped of fat and skin
1 teaspoon salt
1 teaspoon pepper
2 garlic cloves, finely chopped
3 tablespoons olive oil
1/4 cup dry sherry
1/4 cup chicken stock
1/2 cup green Spanish olives, pitted and quartered lengthwise
1/3 cup unsalted slivered almonds, lightly toasted in a dry skillet
1 tablespoon capers
Slice the tenderloin into medallions approximately 3/4 inch thick, press down on them to flatten slightly, then season with salt, pepper, half of the garlic and 1 tbsp oil. Heat the 2 tbsp oil in a skillet until very hot and sear the medallions on both sides until browned (2-3 minutes per side), remove and set aside on a plate.
Add the remaining garlic to the pan and saute quickly, add sherry to deglaze, then add the chicken stock and reduce by one third. Add the olives, almonds and capers, along with any juices from the meat.
Place the medallions on serving plates and pour the sauce over them, taking care to evenly distribute olives, almonds and capers. Serves 4. |
