Pork Medallions with Balsamic Vinegar and Capers

Name: Pork Medallions with Balsamic Vinegar and Capers recipe
Prep time: 15 min
Cook time: 10 min
Yield: 6 servings
Cuisine: Global
Ingredients: 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; ⅓ cup balsamic vinegar; ½ cup chicken broth; 2 teaspoons minced lemon zest, or to taste; 1 tablespoon capers, or to taste

by Suzanne Bell 1 year ago

4.7 (9)

10 minutes

248.8 kcal

6.4 g carbs

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Description

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!

Ingredients

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
⅓ cup balsamic vinegar
½ cup chicken broth
2 teaspoons minced lemon zest, or to taste
1 tablespoon capers, or to taste

Directions

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. Shake off the excess flour.
2. 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 Facts

serving: 6 servings

calories: 248.8 kcal

carbohydrates: 6.4 g

protein: 27.4 g

saturated fat: 3.3 g

cholesterol: 84.1 mg

sodium: 405.5 mg

fiber: 0.3 g

sugar: 2 g