PORK MEDALIONS WITH BALSAMIC VINEGAR, LEMON AND CAPERS


This was an incredible dish, very easy to make, and REALLY tasty!  Not sure why the posts are acting a bit weird as far as colors, etc. go.  Sorry about that!  The recipes are still good though!!


Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 pound pork tenderloin, cut into 1 1/2 inch pieces
  • 2 tablespoons olive oil
  • 1/3 cup balsamic vinegar
  • ¼ cup white wine
  • 1 cup chicken broth
  • 2 tablespoons minced lemon zest, or to taste
  • 2 tablespoon capers, or to taste
Directions
1.     Place the flour, garlic powder, 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.
Reduce Sauce
Brown pork
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, wine 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.

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