Recipe by Marianne
"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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garlic salt, or to taste
freshly ground black pepper, or to taste
pork tenderloin, cut into 1 1/2 inch pieces
minced lemon zest, or to taste
capers, or to taste
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!
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.
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!
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!
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.
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!
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!
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 again. Btw, I doubled the sauce, but otherwise followed the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Medallions with Balsamic Vinegar and Capers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 249
** Calories from Fat: 107
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