By Brianna's week. Halloween was Thursday. Brianna had the kids — they trick-or-treated in her neighborhood. She sent me photos. Aiden was a basketball player (just himself in a Pistons jersey, which he wore unironically). Zaria was a unicorn. They looked happy.
Friday at the plant a guy from another team asked me about catering his sister's bridal shower in February. He wanted ribs and chicken and mac and cheese for thirty people. Quoted him five hundred. He said yes.
Saturday I had no catering. I cooked at home. Pork tenderloin again — getting better at it. Sunday at Mama's. She made beef short ribs. Pop ate two short ribs. He talked about the Tigers. He laughed at one of his own jokes. The medication is working. The fall light was gentle.
That Saturday with no catering on the books was a gift I didn’t know I needed — just me, the kitchen, and the tenderloin. I’ve been working on pork for months, and the lemon-caper version is where I keep landing when I want something that feels both clean and satisfying. After seeing Pop eat well at Mama’s on Sunday, after watching Aiden and Zaria glow in those photos, I wanted to share the recipe that made that quiet Saturday feel like progress.
Lemon-Caper Pork Medallions
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Ingredients
- 1 pork tenderloin (about 1 lb), cut into 1-inch medallions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon lemon zest
- 2 tablespoons capers, drained and rinsed
- 1 tablespoon fresh parsley, chopped
Instructions
- Prep the medallions. Cut the pork tenderloin into 1-inch rounds. Pat dry with paper towels, then season both sides with salt, pepper, and garlic powder.
- Sear the pork. Heat olive oil in a large skillet over medium-high heat. Add the medallions in a single layer and sear 3–4 minutes per side until golden brown and cooked through (internal temp 145°F). Transfer to a plate and tent loosely with foil.
- Build the sauce. Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and cook 30 seconds until fragrant, scraping up any browned bits from the pan.
- Deglaze and simmer. Pour in chicken broth and lemon juice. Stir in lemon zest and capers. Simmer 3–4 minutes until the sauce reduces slightly.
- Finish and serve. Return the pork medallions to the skillet and spoon the sauce over them. Cook 1 minute to warm through. Garnish with fresh parsley and serve immediately.
Nutrition (per serving)
Calories: 240 | Protein: 27g | Fat: 13g | Carbs: 3g | Fiber: 0g | Sodium: 420mg