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Pork Medallions with Balsamic Vinegar and Capers

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!"

Rate/Review | Read Reviews (167)

What to Drink?
	Pinot Noir

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/4 cup all-purpose flour
1 teaspoon garlic salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 pounds pork tenderloin, cut into 1 1/2 inch pieces
2 tablespoons olive oil
1/3 cup balsamic vinegar
1/2 cup chicken broth
2 teaspoons minced lemon zest, or to taste
1 tablespoon capers, or to taste

Directions

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.
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.