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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!"
Ingredients :
- 1/4 cup all-purpose flour
- 1 teaspoon garlic salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 pounds pork tenderloin, cut into 1 1/2 inch pieces
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 1/2 cup chicken broth
- 2 teaspoons minced lemon zest, or to taste
- 1 tablespoon capers, or to taste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 25M |
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- 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.
Notes :
- You may want to double the lemon zest/caper ingredients, depending on your taste.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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