Dinner tonight the recipe!

Pork Medallions with Creamy Wine Sauce

1 1/2 pounds Pork Tenderloin cut into rounds
2 Tablespoons Butter
Dash of Olive Oil
Salt and Pepper to taste
2/3 Cup White Wine
2/3 Cup Half and Half
1 Clove Garlic, pressed
White Pepper to taste
2 Tablespoons Capers, drained

In a large skillet over medium heat, melt the butter (add little olive oil to prevent the butter from burning)
Cook the pork medallions 3 - 4 minutes on each side
Add salt and pepper to taste
Remove the pork and keep it warm.
Make the sauce: Add the wine to the skillet drippings. Bring to a boil and scrape up any bits from the pan. Lower the heat and add the half and half, garlic and white pepper. Cook, stirring about 3 minutes or until the sauce is reduced about half. Remove from heat and stir in the capers. Serve sauce over the pork!

* This is a low carb recipe. 285 Calories, 10grams of fat, 37 grams of protein, and 2 grams of carbohydrates