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Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Oct. 23, 2013
This is a good recipe. BUT you have to use a good vinegar. I always read the "lousy" reviews before I try something, and for this one, there were complaints of "too vinegary", or "sour". All Balsamic is not created equal, and if you're buying your balsamic off the shelf at the grocery store, you're getting a harsh, acidic, sour product that will ruin even the best recipes. Balsamic is definitely one of those things that is worth the extra effort and expense.
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