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My review
Pork Medallions with Balsamic Vinegar and Capers
Marianne
"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!"
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Ingredients
25 m servings 249 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Cook's Note
- You may want to double the lemon zest/caper ingredients, depending on your taste.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 249 calories; 11.9 g fat; 6.4 g carbohydrates; 27.4 g protein; 84 mg cholesterol; 406 mg sodium. Full nutrition
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Reviews
Read all reviews 311401 Ratings
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Most helpful positive review
9/23/2009
Very easy to make and delicious! After cutting the pork, I placed the slices between two pieces of wax paper and gently pounded it down to the desired thickness. I doubled the sauce which was po...
Most helpful critical review
2/27/2011
Sauce was good. Pork by itself is blah. I doubled the zest and capers, and added a little corn starch to the sauce to thicken it. That helped. Without the sauce, which is how my kids wanted it, ...
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9/23/2009
Very easy to make and delicious! After cutting the pork, I placed the slices between two pieces of wax paper and gently pounded it down to the desired thickness. I doubled the sauce which was po...
4/25/2009
This is my recipe, and I have an update for you. I made this tonight using a replacement for the chicken broth: the dark, wonderful, gelatinous broth that is left from the Roast Sticky Chicken...
1/19/2009
Hey Marianne! Thank you so much for the recipe!!!! I made it excatly as it was written and my family loved it! PS. We are the Caper Gueens! Princessjenna told me about it and what a life saver b...
2/13/2009
Good, solid dish. I would recommend cooking the pork roast in the oven for 15-20 minutes before slicing and pan frying. When one merely pan-fries after dredging in oil, the outsides get crispy...
1/4/2011
Awesome sauce! I made this like the recipe said. the only thing I did do was add one more cup of chicken broth and a tbls of cornstartch and soy sauce to thicken the sauce a bit more right at ...
9/20/2010
I served this at a gourmet dinner and everyone raved. I wanted to prepare it beforehand, so I didn't cook the meat all the way through. I put the medallions in a baking dish and made the sauce. ...
12/2/2009
this was wonderful! i used fresh garlic and the lemon juice and some zest from half a lemon...so much flavor! thx for posting marianne!
2/3/2011
Thank you Marianne for a great recipe. I am much more of a baker than a cook but this dinner made me look really good. I was a little nervous in the beginning but it turned out great. Thanks aga...