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Pork Medallions with Picatta Sauce

The Blue Jean Chef, Meredith Laurence
  • minutes
  • Serves

INGREDIENTS

1

Pork tenderloin

1 clove

Garlic

1/2

Lemon

2 tbsp

Parsley, fresh

1 cup

Chicken stock

3 tbsp

Capers

1/4 cup

Lemon juice, fresh

1/4 cup

All purpose flour

3 tbsp

Butter