Alfredo Medallions

Name: Alfredo Medallions
Ingredients: Salt and pepper to taste; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/8 teaspoon cayenne pepper; 1 (16 ounce) pork tenderloin, cut crosswise into 1/2-inch thick slices; 2 tablespoons butter; 2 tablespoons extra virgin olive oil; 1/2 cup white wine; 1 teaspoon fresh thyme leaves; 1 (15 ounce) jar Classico(R) Fresh Alfredo Sauce; 1 teaspoon grated lemon zest; 1 tablespoon capers, drained

12 ingredients

4 steps

Ingredients

Salt and pepper to taste
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 (16 ounce) pork tenderloin, cut crosswise into 1/2-inch thick slices
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/2 cup white wine
1 teaspoon fresh thyme leaves
1 (15 ounce) jar Classico(R) Fresh Alfredo Sauce
1 teaspoon grated lemon zest
1 tablespoon capers, drained

Directions

1

Mix together salt, pepper, onion powder, garlic powder, and cayenne. Sprinkle evenly over each side of the pork slices.
2

Heat butter and olive oil in a 13-inch skillet over medium-high heat. Add pork medallions and brown on both sides until pork is almost done (about 4 minutes per side). Remove from skillet; cover to keep warm.
3

Pour wine and thyme into the skillet. Simmer over medium-high heat until wine is reduced by half.
4

Pour Alfredo sauce into wine reduction; stir in lemon zest and capers. Stir until sauce is heated through. Place pork slices into the sauce and heat until internal temperature reaches 145 degrees F.