Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 1 teaspoon garlic salt, or to taste

  3. 1/2 teaspoon freshly ground black pepper, or to taste

  4. 2 pounds pork tenderloin, cut into 1 1/2 inch pieces 2 tablespoons olive oil

  5. 1/3 cup balsamic vinegar

  6. 1/2 cup chicken broth

  7. 2 teaspoons minced lemon zest, or to taste

  8. 1 tablespoon capers, or to taste

Instructions Jump to Ingredients ↑

  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. 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.


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