Pork Medallions with Balsamic Caper Sauce

Really good served over lemon flavored rice ;-)


  • 2 Tbsp. all purpose flour
  • 1/2 tsp. garlic salt
  • 1/4 tsp. pepper
  • Ad
  • 1 lb. pork tenderloin medallions
  • 1 Tbsp. olive oil
  • 2 1/2 Tbsp. balsamic vinegar
  • 1/4 cup chicken broth
  • 1 tsp. grated lemon zest
  • 1/2 Tbsp. capers


Mix flour, garlic salt, and pepper on a plate or in a wide bottom bowl and coat the pork medallions, shaking off excess mixture.

Heat the oil in a large skillet over medium high heat and cook pork medallions until golden brown on both sides, about 2 to 3 minutes per side. Add the balsamic vinegar and chicken broth and bring to a boil, reduce heat to medium and simmer until the pork is no longer pink in the center, about 3 to 4 minutes. Remove medallions to serving plate(s), stir the lemon zest and capers into the skillet sauce and continue simmering until the sauce has slightly thickened. Drizzle sauce over the medallions and serve.


By Deeli from Richland, WA


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