Greek Pork Tenderloin Medallions

Ingredients

From Artiko:

• 1 tbsp. chopped fresh oregano OR 1/2 tsp. dried oregano
• 1 clove garlic, minced
• 1 lb. pork tenderloin

• 1 cup chicken broth
• 1 tbsp. grated lemon peel
• 1 tbsp. fresh lemon juice
• 1 tbsp. capers, rinsed (optional)
• 2 tsp. cornstarch
• 1 tbsp. olive oil

Instructions

1. Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic, set aside.
2. Cut pork tenderloin into 1-inch slices. Season with salt and pepper.
3. In a large nonstick skillet heat oil over medium-high heat. Cook pork half at a time for 1-2 minutes per side or until browned. Transfer to a platter.
4. Reduce heat to medium. Stir chicken broth mixture; add to skillet. Cook and stir for 1 minute. Return pork and accumulated juices to skillet. Cook for 2-3 minutes or until juices run clear (160°F.), turning once.
Spoon sauce over pork to serve.

Per serving: 171 calories, 2g carbohydrate, 24g protein, 7g fat (36% calories from fat), 0g fiber, 74mg cholesterol, 307 mg sodium