For the lemon butter
1/2 cup unsalted butter, softened
3 tablespoons freshly squeezed lemon juice, Sicilian style
1 tablespoon finely chopped red onion
1 pinch of salt
2 tablespoons chopped fresh parsley
For the pork loin
600g pork loin, cut into 1.5cm thick medallions
3 cloves garlic, minced
Salt to taste
2 tablespoons olive oil
1/2 cup water
300g capers
Green scallion for garnish
For the lemon butter
1/2 cup unsalted butter, softened
3 tablespoons freshly squeezed lemon juice, Sicilian style
1 tablespoon finely chopped red onion
1 pinch of salt
2 tablespoons chopped fresh parsley
For the pork loin
600g pork loin, cut into 1.5cm thick medallions
3 cloves garlic, minced
Salt to taste
2 tablespoons olive oil
1/2 cup water
300g capers
Green scallion for garnish
Make the lemon butter
In a stand mixer, beat the butter until it's light and fluffy
Without stopping, add the lemon juice, red onion, salt, and parsley
Wrap the mixture in plastic wrap and shape into a 20cm log
Refrigerate
Prepare the pork loin
Season the medallions with garlic and salt
Drizzle with olive oil
Heat a skillet over medium-high heat
Cook for 10 minutes or until browned, then flip and cook for an additional 5 minutes
Transfer to a serving dish
Cook the capers
In the same skillet, add water and scrape up any browned bits from the bottom of the pan
Add the capers and cook for 10 minutes or until tender
Season with salt
Serve the pork medallions hot with the lemon butter, capers, and green scallion garnish.
