Pork tenderloin medallions with Alfredo sauce make a simple but appetizing meal also it is ready in less than around 30 minutes! Serve over freshly boiled red potatoes for a delicious gluten free meal.
Ingredients
Original recipe makes 4 servings
- Salt and pepper to taste
- 1/8 teaspoon cayenne pepper
- 1 (16 ounce) pork tenderloin, cut crosswise into 1/2-inch thick pieces
- 2 teaspoon extra virgin olive oil
- 1/2 cup white wine
- 1 teaspoon fresh thyme leaves
- 1 (15 oz) jar Fresh Alfredo Sauce
- 1 teaspoon grated lemon zest
Directions
Mix together salt, pepper, onion powder, garlic powder, and cayenne. Scatter evenly over each side of the pork pieces.Heat butter as well as olive oil in a 13-inch frying pan over medium-high heat. Add brown on both sides and pork medallions until pork is almost done (about 4 minutes per side). Remove from frying pan; cover to maintain warm.
Pour and thyme into the frying pan. Simmer over medium-high heat.Pour Alfredo sauce into wine reduction; stir in capers and lemon zest. Stir until sauce is warmed through. Area pork slices to the sauce and heat until internal temperature reaches 145 degrees F.