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Pork Medallions with Balsamic Vinegar and Capers

4

25 min

Pork Medallions with Balsamic Vinegar and Capers

Pork Medallions with Balsamic Vinegar and Capers Photo 1

Category

Pork Recipes

Time

25 min

Serving

6 persons

Calories

249

Rating

4.00★ (474)

Cuisine

Author: Victoria Buriak
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!

Ingredients

  • all-purpose flour: 0.25 cup
  • garlic salt: 1 tsp (to taste)
  • black pepper: 0.5 tsp (to taste, freshly ground)
  • pork tenderloin: 2 pound (cut into 1 1/2 inch pieces)
  • olive oil: 2 Tbsp
  • balsamic vinegar: 0.33333 cup
  • chicken broth: 0.5 cup
  • lemon zest: 2 tsp (to taste, minced)
  • capers: 1 Tbsp (to taste)

Metric Conversion

Stages of cooking

Pork Medallions with Balsamic Vinegar and Capers Photo 21
Pork Medallions with Balsamic Vinegar and Capers Photo 32
  1. 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.
    Pork Medallions with Balsamic Vinegar and Capers Photo 2
  2. 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.
    Pork Medallions with Balsamic Vinegar and Capers Photo 3

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