Pork Medallions with Balsamic Vinegar and Capers
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

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.