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Pork Medallions with Balsamic Vinegar and Capers


"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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25 m servings 249 cals
Original recipe yields 6 servings

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  • Prep

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  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.


  • 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 311
  1. 400 Ratings

Most helpful positive review

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

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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Least positive

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...

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...

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...

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...

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 ...

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. ...

this was wonderful! i used fresh garlic and the lemon juice and some zest from half a much flavor! thx for posting marianne!

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...

We love this! I used less, balsamic, and added some white wine. I also didn't use the lemon zest, personal preference. Fabulous! Thanks Marianne ♥