Pork Medallions with Balsamic Vinegar and Capers
Ingredients
- ¼ cup all-purpose flour
- 1 tsp. garlic salt, or to taste
- ½ tsp. freshly ground black pepper, or to taste
- 2-ounds pork tenderloin, cut into 1-1/2 inch pieces
- 2 tbsp. olive oil
- ⅓ cup balsamic vinegar
- ½ cup chicken broth
- 2 tsp. lemon zest, or to taste
- 1 tbsp. capers, or to taste
Instructions
- Place the flour, garlic salt, and pepper into a plastic bag.
- Shake to mix; add the pork tenderloin pieces, and shake again to coat;
- Remove from bag and 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; set aside.
- Stir the lemon zest and capers into the simmering sauce.
- Continue simmering until the sauce has thickened to your desired consistency.
- Remove from heat and pour over port medallions; serve immediately.
Notes
Feel free to double the lemon zest/caper ingredients, depending on taste.