Pork Tenderloin with Lemon and Capers

I recently updated the recipe index on this blog. It wasn’t the usual monthly update to add new recipes, but a totally new system that will automate it all going forward.

Naturally, it wasn’t easy.

It was supposed to be easy, but the software I was using couldn’t differentiate between a photo of the dogs playing with a dead rabbit or mon mari installing the new toilet with a photo of the food.

It should have been able to as food photos are clearly identified as such in the code, but, trust me, it couldn’t.

So I spent many, many hours in the past two months going through old posts and fixing the problem.

That exercise resulted in two things: first was me spending far too much time reading old posts and second was me realizing that there were some favorite recipes missing.

Like the Chicken with Onions, Bay and Thyme that I make several times every winter and finally posted a few weeks ago.

And this Pork with Lemon and Capers…. One of our favorites that I recently made for a visiting friend.

Pork Tenderloin with Lemon and Capers

Total time: 35 minutes


  • 12oz (360gr) pork tenderloin, sliced 1″ (2.5cm) thick
  • 1 lemon, thinly sliced
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 2 tbs capers
  • 2 tsp olive oil
  • 1 tsp dried tarragon
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1/2 cup (4oz, 120ml) white wine
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock

Pork with Lemon and Capers


  • Sauté shallot and garlic in oil in nonstick skillet over medium-high heat.
  • When shallot starts to brown, move it to the sides of the pan and sauté pork medallions for 5 minutes per side.
  • Add tarragon, stock, white wine and capers to pan.
  • Lay lemon slices on top of pork medallions. Cover, reduce heat to low and simmer 15 minutes.
  • Dissolve cornstarch in chicken stock.
  • Uncover skillet, and remove pork medallions, with lemon slices, to a small platter.
  • Increase heat, add cornstarch and stir until sauce is thickened.
  • Spoon some caper sauce around the pork and serve, remaining sauce on the side.

Print Recipe

In addition to driving myself crazy with tedious, time-consuming projects I have been trying to pay more attention to the world around me.

No, not the political stuff… The nature stuff.

The other morning I noticed the farm on the hill just as the sun was coming up. It was as if a huge spotlight was on it.

There were just enough clouds going over that it was hard to catch the light in the trees.

For contrast, I went out and took another (few) at noon with no clouds overhead.

The cows make it more interesting but the trees on the hillside aren’t highlighted.

I love the play of sunlight on that barn.

One of these days I’m going to walk over and have a closer look at it.


Last update on November 15, 2017

Pork with Lemon and Capers

Comments 7

  1. It’s interesting how many dishes you use capers with and I think all I use them with is smoked salmon. Love the two photos, revels so much contrast that different lighting makes. Yes, I like the sun on the trees as well.

  2. Oh, yes. And of course the new index installation wasn’t easy! Why would it be? They never design these things with the idea that actual people will be using them, do they?

    But how handy that you noticed some missing recipes….

    • Lemon and capers are meant for each other. It’s much easier to design something to be used with a new blog than with an old one – apparently, because that’s how they all are.

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