Pork Medallions with Balsamic Vinegar and Capers
25 min·Italian
Pork Medallions with Balsamic Vinegar and Capers
Ingredients
For the Pork
- ¼ cup all-purpose flour
- 1 teaspoon garlic salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 pounds pork tenderloin, cut into 1 1/2 inch pieces
- 2 tablespoons olive oil
For the Sauce
- ⅓ cup balsamic vinegar
- ½ cup chicken broth
- 2 teaspoons minced lemon zest, or to taste
- 1 tablespoon capers, or to taste
Instructions
6 steps
- 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.
- 2
Shake off the excess flour.
- 3
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.
- 4
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.
- 5
Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce.
- 6
Continue simmering until the sauce has thickened to your desired consistency.
Progress
0 / 6 steps
Nutrition
Per serving (based on 6 servings)
Calories
249cal
Protein
27.0g
Carbs
6.0g
Fat
12.0g
