Pork Medallions with Balsamic Vinegar and Capers

Pork Medallions with Balsamic Vinegar and Capers

244
Marianne 264

"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 25 m {{adjustedServings}} servings 249 cals

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Nutrition

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  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
Tips & Tricks
Stuffed and Rolled Pork Tenderloin

See how to make pork tenderloin stuffed with herbs, garlic, and currants.

How to Make Pulled Pork

Make this succulent barbequed pork dish in your oven.

Footnotes

  • Cook's Note
  • You may want to double the lemon zest/caper ingredients, depending on your taste.
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Reviews 244

  1. 310 Ratings

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Jillian
4/25/2012

Very easy to make and delicious! After cutting the pork, I placed the slices between two pieces of wax paper and gently pounded it down to the desired thickness. I doubled the sauce which was positively wonderful the balsamic and capers complimented each other nicely. Thanks for a great recipe Marianne!

Marianne
4/27/2009

This is my recipe, and I have an update for you. I made this tonight using a replacement for the chicken broth: the dark, wonderful, gelatinous broth that is left from the Roast Sticky Chicken from this site. It made the sauce rich and more flavorful. I highly recommend it! You may need to add a little more broth for the ratio of vinegar:broth because it is thicker. Very tasty indeed!

michellej
3/27/2009

Hey Marianne! Thank you so much for the recipe!!!! I made it excatly as it was written and my family loved it! PS. We are the Caper Gueens! Princessjenna told me about it and what a life saver because I usaually marinate and grill pork tenderloin.. to cold outside. This would also be good with chicken..says my son. Thanks for the great recipe! UPDATE: I used a pork loin and cut it very thin. The medallions were bigger but just as tender and delicious!