- 1 tablespoon coarsely ground black pepper
- 1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
- 4 tablespoons butter
- 1 cup chicken stock or canned broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 1/4 cup peeled diced lemon segments (optional)
- Chopped fresh chives or green onion tops
- Press pepper onto both sides of pork pieces. Heat 1 tablespoon butter in heavy large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 minutes per side. Transfer to plates and keep warm.
- Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 minutes. 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.