The Spouse made this meal, which was a great, easy weeknight dinner.
Pork Medallions with Olive-Caper Sauce
1 lb pork tenderloin, trimmed
1/2 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1 tbsp 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 tbsp capers
2 tsp dried 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. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl; dredge pork in flour. Heat a large skillet over medium-high heat; add 1 1/2 tsp olive oil and heat until shimmery, tilting the pan to coat. Add pork to the pan and cook 2 minutes on each side or until done. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley; serve.