Pork Medallions with Balsamic Vinegar and Capers

asian european filipino greek korean mediterranean middle eastern region soup sour savory umami medium fast

Prep

22 min

Cook

55 min

Total

77 min

Ingredients (9)

¼ cup all-purpose flour g

1 teaspoon garlic salt, or to taste g

½ teaspoon freshly ground black pepper, or to taste g

2 pounds pork tenderloin, cut into 1 1/2 inch pieces g

2 tablespoons olive oil g

⅓ cup balsamic vinegar g

½ cup chicken broth g

2 teaspoons minced lemon zest, or to taste g

1 tablespoon capers, or to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

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.