Pork Medallions with Balsamic Vinegar and Capers

Pork Medallions with Balsamic Vinegar and Capers

250
Marianne 307

"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

25 m servings 249 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

250
  1. 322 Ratings

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Most helpful positive review

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 po...

Most helpful critical review

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, ...

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 po...

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...

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 b...

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...

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 ...

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!

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. ...

Thank you Marianne for a great recipe. I am much more of a baker than a cook but this dinner made me look really good. I was a little nervous in the beginning but it turned out great. Thanks aga...

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 ♥