Pork Medallions with Balsamic Vinegar and Capers Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: Jan. 6, 2012
If you in a hurry turn the heat up for the sauce but dont leave it & stir constantly. I did then added a cornstarch slurry bc I listened to reviews (mistake) & ended up with too thick of a sauce & had to add water. But the sauce turned out wonderful added mushrooms. When reducing a sauce you cant go by a recipe bc stoves vary, learn your stove! This recipe was awesome!!!
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Cooking Level: Expert

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Reviewed: Jan. 6, 2012
A good recipe, but a little too sweet for my family...
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Reviewed: Jan. 6, 2012
Great recipe. Also good with veal.
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Living In: Mansfield, Texas, USA

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Reviewed: Jan. 6, 2012
Wow! Unexpectedly tender, and the lemon zest finished off the sauce perfectly! I'm not much of a cook, and this truly a quick and easy recipe, even for me! My husband and kids loved it!
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Reviewed: Jan. 6, 2012
I made this to the letter. It is a near perfect simple dinner. I will make again.
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Reviewed: Jan. 6, 2012
This recipe was delicious! My mother could not stop talking about how tender the meat was. (I pounded the pork & added just a little more oil)I was so proud of it, that I sent some to my brother and his wife. They gave a sample to her sister. They wanted to know what it was. (I did not have enough lemon zest so I added some lime zest) Thanks for sharing such a wonderful recipe.
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Reviewed: Jan. 6, 2012
Doubled the capers and lemon zest. Perfect
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Reviewed: Jan. 5, 2012
I am not much of a cook but have made it a goal to try. This was SO easy and what made it SO delicious was just that the flavors from the seasonings were amazing. Thanks for makingthe first step towards my goal so easy!
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Reviewed: Jan. 5, 2012
THIS RECIPE IS FANTASTIC!! Made this with chicken instead of pork (thought I had pork but didn't) and doubled the sauce as per others suggestions. Dredged and browned the chicken, then put the sauce ingredients into the pan and placed everything into the oven to finish the chicken. Used a cornstarch slurry to tighten the sauce up at the very end. My husband, who is not a big fan of balsamic vinegar loved this recipe, so it's a keeper in my books!
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Reviewed: Jan. 5, 2012
I made this following the directions but used Pork Sirloin chops instead of medallions (to lazy to cut them into medallions) and it was excellent. I used a ginger/fig Balsamic vinegar and it had a wonderful flavor. My husband loved this dish, and he is not a fan of balsamic vinegars! So good!
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Cooking Level: Expert

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