Name: Pork Medallions with Balsamic Vinegar and Capers
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: All-purpose flour - ¼ cup; Garlic salt, or to taste - 1 teaspoon; Freshly ground black pepper, or to taste - ½ teaspoon; Pork tenderloin, cut into 1 1/2 inch pieces - 2 pounds; Olive oil - 2 tablespoons; Balsamic Vinegar - ⅓ cup; Chicken broth - ½ cup; Minced lemon zest, or to taste - 2 teaspoons; Capers, or to taste - 1 tablespoon

Ingredients for - Pork Medallions with Balsamic Vinegar and Capers

1. All-purpose flour ¼ cup

2. Garlic salt, or to taste 1 teaspoon

3. Freshly ground black pepper, or to taste ½ teaspoon

4. Pork tenderloin, cut into 1 1/2 inch pieces 2 pounds

5. Olive oil 2 tablespoons

6. Balsamic Vinegar ⅓ cup

7. Chicken broth ½ cup

8. Minced lemon zest, or to taste 2 teaspoons

9. Capers, or to taste 1 tablespoon

How to cook deliciously - Pork Medallions with Balsamic Vinegar and Capers

1 . Stage

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 . Stage

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.