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Pork Medallions with Balsamic Vinegar and Capers

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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.