Pork Medallions with Balsamic Vinegar and Capers

Name: Pork Medallions with Balsamic Vinegar and Capers
Total time: 25
Yield: 6
Ingredients: 0.25 cup all-purpose flour; 1 teaspoon garlic salt, or to taste; 0.5 teaspoon freshly ground black pepper, or to taste; 2 pounds pork tenderloin, cut into 1 1/2 inch pieces; 2 tablespoons olive oil; 0.33333334326744 cup balsamic vinegar; 0.5 cup chicken broth; 2 teaspoons minced lemon zest, or to taste; 1 tablespoon capers, or to taste

Recipe by Marianne from allrecipes.com

Dinner 25 Mins.

Ingredients

6 servings

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0.25 cup all-purpose flour
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1 teaspoon garlic salt, or to taste
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0.5 teaspoon freshly ground black pepper, or to taste
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2 pounds pork tenderloin, cut into 1 1/2 inch pieces
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2 tablespoons olive oil

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0.33333334326744 cup balsamic vinegar
•

0.5 cup chicken broth
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2 teaspoons minced lemon zest, or to taste
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1 tablespoon capers, or to taste

Instructions

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.