Reviewed: Oct. 19, 2009

This recipe is outstanding! Easy for a weeknight dinner and fancy for guests. Definately substitute the broth with wine - I used Chardonnay and the blend was perfect. Serve with mashed potatoes and steamed broccoli and you won't be sorry!

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Tod

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Reviewed: Oct. 14, 2009

I made this several weeks ago and forgot to rate it..Marianne, this is PERFECT. I usually have extra capors from my own chicken cacciatore. PERFECT! I admit that I added white wine and this was just d'bomb.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Oct. 12, 2009

We love this! I used less, balsamic, and added some white wine. I also didn't use the lemon zest, personal preference. Fabulous! Thanks Marianne ♥

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Oct. 5, 2009

LOVED this sauce!!! Next time though I think I'll just brown the medallions without the flour. Personal preference for texture. Then add a little flour slurry to sauce to thicken it up. All in all a fantastic recipe! Will make a again! Thanks for the recipe!

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

This was superb!!! Even better than I expected. I served it with plain mashed potatoes & steamed broccoli...I'm so glad I doubled the sauce per others suggestions...it was fantastic over the potatoes!!! Thanks for a wonderful dinner!!!

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gebah

Cooking Level: Intermediate

Living In: Pompton Plains, New Jersey, USA

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Reviewed: Sep. 24, 2009

So simple and I had all the ingredients on hand! After making it, my husband said, "You can make this anytime" - his highest compliment. I zested an entire lemon for the recipe and kind of eyeballed the capers to be about double, and added them after reducing the sauce down to a thick syrup, so it was quite tart but delicious. Have already made it twice and will be making it again!

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Elysabethe

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Reviewed: Sep. 23, 2009

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 wonderful. I loved the balsamic and capers mixed together.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Sep. 17, 2009

Marianne, YOU ROCK!! This is Fabulous! I love the balsamic vinegar! I made this as written,(I know,I was shocked Too). I had some boneless pork shoulder ribs. I simmered them a couple hours and used polenta as the base for the pork. I fried it till crispy.The pork turned into carnitas and pulled it apart and stacked it on the polenta slices. I poured the sauce on top. This is Delicious:) Thank You Thank You Marianne!

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Sep. 1, 2009

This is sooo sooo yummy!! I made a double batch and am glad I did. If I didn't eat so much at dinner I would be eating another one right now. I cannot wait for the left overs. This will be a regular at our house and we don't have many of those as I always make something different. Thx for sharing withh us Marianne!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Aug. 24, 2009

I wish I could give this more than 5 stars. When even my picky husband likes it, you know it's a winner. The only difference I did was to double all sauce ingredients BUT the vinegar. I left that at 1/3 cup and for us it was perfect. Will definately make again. Thanks for a great recipe:)

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Joyce

Cooking Level: Expert

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Reviewed: Aug. 6, 2009

VERY GOOD! Made it quick last night and served with roasted beets and polenta and it was AWESOME. Will repeat in our routine.

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Moe

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Jul. 21, 2009

This is a very good dish, but I believe it would be better by making the medallions thinner and at least doubling the sauce. If you reduce the amount that's called for, there is very little left for on the pork, let alone for putting some over rice or a similar accompaniment. I also needed additional time to cook the pork than stated. Nevertheless, it's a good dish that's not very time consuming.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jul. 13, 2009

Easy, flavorful recipe. The balsamic vinegar, lemon zest, and capers all bring a wonderful Mediterranean flavor to the dish. The only changes is after I cut the medallions from a whole pork loin (we buy lots of pork loin roasts when it is on sale for 1.99#) I beat it thin with my meat beater/hammer thing, to about 1/4 inch so it was just so tender it melted in your mouth, and inspired by the other flavors, I added some fresh oregano. I served with roasted garlic red potatoes and a Greek salad. Oh, this is definitely a keeper!

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da1bee

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

My DH makes a similar recipe with veal and it is fab so I decided to try this for pork tenderloin. I'd have to say it is my absolute favourite way to eat tenderloin now. It is so tender and flavourful and I find it quite balanced. In my opinion it is perfection as is but I have made it quite a few times now and the only thing I change from the recipe is to add some chopped shallots before adding the liquid.

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Fyne

Cooking Level: Intermediate

Home Town: Espanola, Ontario, Canada

Living In: Bowmanville, Ontario, Canada

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Reviewed: Jun. 16, 2009

Good but needed a little more balance to the sauce and salt at the end to cut the acid. Used twice the amount of stock and 1 1/2 times the capers(they don't cook long enough in the sauce to release their salt). My family liked it overall but felt it needed less lemon(the predominant) flavor, more balsamic and more salt.

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Ken from CA

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Jun. 1, 2009

Really good, even without capers. I loved this and will make it again.

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: May 24, 2009

Wonderful! Even my 18 month old son liked this. Quick and easy!!

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nowata00

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Reviewed: May 6, 2009

Completely easy and tasty. Followed the recipe as written. Next time will make it with more sauce, but it was also really good the way it was written.

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BreeL

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Reviewed: May 3, 2009

This was delicious! The only changes I made were to pound out the medallions before pan frying and also added about a half a cup of white wine to the sauce. My husband absolutely loved it!

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tara27

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Reviewed: Apr. 25, 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!

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