Pork Medallions with Balsamic Vinegar and Capers


  • ¼ cup all-purpose flour
  • 1 teaspoon garlic salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 2 pounds pork tenderloin, cut into 1 1/2 inch pieces
  • 2 tablespoons olive oil
  • ⅓ cup balsamic vinegar
  • ½ cup chicken broth
  • 2 teaspoons minced lemon zest, or to taste
  • 1 tablespoon capers, or to taste
  • Directions

  • Step 1

    Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.


  • Step 2

    Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

  • Cook's Note

    You may want to double the lemon zest/caper ingredients, depending on your taste.

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