- 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® Fresh Alfredo Sauce
- 1 teaspoon grated lemon zest
- 1 tablespoon capers, drained
- Mix together salt, pepper, onion powder, garlic powder, and cayenne. Sprinkle evenly over each side of the pork slices.
- 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.
- Pour wine and thyme into the skillet. Simmer over medium-high heat until wine is reduced by half.
- 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.