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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Marianne

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2009

This is perfect - and so easy. In truth, it took me longer to get a decent photo of it than it did to make it. I doubled the recipe, like the smart girl I am. Be careful not to dredge your pork too much - I got mine a little more thickly coated than I wanted. Just a nice, fine layer will give you plenty of browning and thicken your sauce plenty. The sauce is incredible. Thanks for the recipe, Marianne!!! :)

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 24, 2009

Quick, easy, and my husband said DELISH. What more can one ask for??? I wouldn't change a thing. It was fabulous.

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Stephanie S

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Reviewed: Mar. 16, 2009

Really flavorful and tender! My husband and I both loved this. I went heavy on the lemon zest and capers since we both like that extra zing! I served the pork on a bed of rice and it was really pretty. This would be an impressive and easy company dish. We will definitely have this again.

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Lynardo

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: New Cumberland, Pennsylvania, USA

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Reviewed: Mar. 6, 2009

On a whim my fiance chose this recipe when I told him I was going to make pork chops. The cooking time was slightly less just because I used chops and they were thin. I didn't flour the pork just seasoned them nicely and added a little flour to the sauce after removing the pork. The taste was yummy and the sauce thickened perfectly. Served with rice and green beans. Delicious!! Thank you!

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aly

Cooking Level: Expert

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Reviewed: Feb. 13, 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.

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Lexie

Cooking Level: Beginning

Home Town: Warren, Michigan, USA

Living In: Wooster, Ohio, USA

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Reviewed: Feb. 12, 2009

My family really, really liked this recipe and it was easy to make. Just delicious. I will not hesitate to make this for guests.

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Sandy

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Reviewed: Feb. 10, 2009

This was very flavorful and tasty. I think next time I will use a pork tenderloin. I used a pork loin, not quite tender enough. Very easy. Will definitely make again.

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Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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Reviewed: Jan. 26, 2009

My husband hasn't stopped raving about my gourmet meal, "the best pork tenderloin (medallions) he's ever had"! I wouldn't change one thing about this recipe. I served asparagas with toasted black sesame seeds, and oven roasted red potatoes with garlic, lemon zest, and parmaesan cheese.

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Mamoose

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Reviewed: Jan. 26, 2009

This was very good. The only things I changed were to add a teaspoon of sugar and 2 tablespoons of white wine to the sauce, since I was afraid the vinegar would be too overpowering. But it really wasn't, and the meat was very tender. I'll be making this again.

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Mary N

Cooking Level: Expert

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Reviewed: Jan. 19, 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!

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michellej

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Reviewed: Jan. 19, 2009

My wife and I both enjoyed this dish very much. It was easy to make and very flavorful. I served it over a bed of rice and a side of mixed vegetables, it turned out to be a great meal. I will be making this again sometime soon.

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