Pork Medallions with Balsamic Vinegar and Capers Recipe - Allrecipes.com
Pork Medallions with Balsamic Vinegar and Capers Recipe
  • READY IN 25 mins

Pork Medallions with Balsamic Vinegar and Capers

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  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.
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  • Cook's Note
  • You may want to double the lemon zest/caper ingredients, depending on your taste.

Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2012

Very easy to make and delicious! After cutting the pork, I placed the slices between two pieces of wax paper and gently pounded it down to the desired thickness. I doubled the sauce which was positively wonderful the balsamic and capers complimented each other nicely. Thanks for a great recipe Marianne!

Most Helpful Critical Review
Feb 28, 2011

Sauce was good. Pork by itself is blah. I doubled the zest and capers, and added a little corn starch to the sauce to thicken it. That helped. Without the sauce, which is how my kids wanted it, the pork really doesn't taste like much. But, like so many dishes, I guess it's the sauce that makes the dish! I may make again, but not soon.

Apr 27, 2009

This is my recipe, and I have an update for you. I made this tonight using a replacement for the chicken broth: the dark, wonderful, gelatinous broth that is left from the Roast Sticky Chicken from this site. It made the sauce rich and more flavorful. I highly recommend it! You may need to add a little more broth for the ratio of vinegar:broth because it is thicker. Very tasty indeed!

Mar 27, 2009

Hey Marianne! Thank you so much for the recipe!!!! I made it excatly as it was written and my family loved it! PS. We are the Caper Gueens! Princessjenna told me about it and what a life saver because I usaually marinate and grill pork tenderloin.. to cold outside. This would also be good with chicken..says my son. Thanks for the great recipe! UPDATE: I used a pork loin and cut it very thin. The medallions were bigger but just as tender and delicious!

Feb 18, 2009

Good, solid dish. I would recommend cooking the pork roast in the oven for 15-20 minutes before slicing and pan frying. When one merely pan-fries after dredging in oil, the outsides get crispy and blacken before the inside of the meat can cook, which results in improperly cooked meat. If you wait too long, though, the sauce reduces too much to be sufficient to cover the medallions. Other than those small things, the flavor of this dish is really good. I liked the sauce a lot - robust, but not overpowering, and delicious without being too creamy.

Jan 06, 2011

Awesome sauce! I made this like the recipe said. the only thing I did do was add one more cup of chicken broth and a tbls of cornstartch and soy sauce to thicken the sauce a bit more right at the end. the combination of Balsamic Vinegar, lemon and broth with capers was so odd, yet the flavor was truely awesome. I'll use it on beef as well. Very good thanks for sharing!

Dec 03, 2009

this was wonderful! i used fresh garlic and the lemon juice and some zest from half a lemon...so much flavor! thx for posting marianne!

Sep 20, 2010

I served this at a gourmet dinner and everyone raved. I wanted to prepare it beforehand, so I didn't cook the meat all the way through. I put the medallions in a baking dish and made the sauce. I poured the sauce over the meat and put it all in the fridge. I baked it about 30 minutes in a 350 degree oven and it was terrific. I served it with the Carrot Rice recipe from this site. Will definately be making this again.


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  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 6.4 g
  • 2%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 27.4 g
  • 55%
  • Sodium
  • 406 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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