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Maiale al Matera

Maiale al Matera

Total Prep Time:  15 minutes
Total Cook Time:  25 - 30 minute
Serves: 4



From Weiss Meats:

  • 1 lb of pork tenderloin, cut into 1 dozen medallions

From Your Grocer:

  • About 1/2 tsp salt
  • About 1/2 teaspoon fresh ground pepper
  • About 1/2 cup of flour
  • 2 TBS butter
  • 2 TBS olive oil
  • 1 cup chicken broth
  • 1/4 cup white wine
  • 2 cloves of garlic cloves, minced
  • 2 TBS pine nuts
  • 1 TBS capers, drained
  • 1/2 a lemon, sliced very thin
  • Juice of 1 lemon
  • 1 tsp fresh, chopped rosemary


  • Add olive oil to a large nonstick skillet set to medium heat
  • Using a mallet and gentle strikes, pound out pork medallions to 1/4 inch thickness.
  • Add the flour, salt and pepper to a large zip top bag plastic bag and shake to mix.
  • Add the pork medallions, 2 - 3 pieces at a time, and shake to coat.
  • Add coated pork to the skillet 3 - 4 slices at a time (depending on the size of your skillet) until lightly golden brown.
  • Remove and cover to keep warm.
  • Add the broth, wine, lemon juice and garlic to the pan.
  • Bring to a boil, stirring often until the liquid is reduced by half.
  • Stir in the capers, lemon slices and rosemary and cook until lemon slices become tender.
  • Finish by adding the pine nuts and the butter to thicken the sauce.
  • Return medallions to the pan to coat and then move everything to a serving platter.
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