Pork Medallions with Balsamic Vinegar and Capers Recipe - Allrecipes.com

Pork Medallions with Balsamic Vinegar and Capers Recipe - Allrecipes.com

Prep Time Prep: 15m Cook Time Cook: 10m Total Time Total: 25m

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"This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!"

  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 pounds pork tenderloin, cut into 1 1/2 inch pieces
  • 2 tablespoons olive oil
  • 1/3 cup balsamic vinegar
  • 1/2 cup chicken broth
  • 2 teaspoons minced lemon zest, or to taste
  • 1 tablespoon capers, or to taste
  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.
  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.

Ingredients

  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 pounds pork tenderloin, cut into 1 1/2 inch pieces
  • 2 tablespoons olive oil
  • 1/3 cup balsamic vinegar
  • 1/2 cup chicken broth
  • 2 teaspoons minced lemon zest, or to taste
  • 1 tablespoon capers, or to taste

Instructions

  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.
  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.