Pork Medallions with Balsamic Vinegar and Capers

188 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 25 min

“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!” - by Marianne

Ingredients

1/4 cup all-purpose flour
1 teaspoon garlic salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 pounds pork tenderloin, cut into 1 1/2 inch pieces
2 tablespoons olive oil
1/3 cup balsamic vinegar
1/2 cup chicken broth
2 teaspoons minced lemon zest, or to taste
1 tablespoon capers, or to taste

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Metric US

Original recipe yields 6 servings

Directions

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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
249 cal
12%

Fat
11.9 g
18%

Carbs
6.4 g
2%

Based on a 2,000 calorie diet

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Reviews (188)

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212

Jillian

Apr. 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 positive..." See morely wonderful the balsamic and capers complimented each other nicely. Thanks for a great recipe Marianne!"

160

Marianne

Apr. 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 ..." See morethis 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

Mar. 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..." See more 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!"

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