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Pork Medallions W/Balsamic Vinegar And Capers

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Pork Medallions W/Balsamic Vinegar And Capers
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Makes: 6 servings adjust



  • 14 cup Flour
  • 1 teaspoon Garlic Salt, or to taste
  • 12 teaspoon Pepper, or to taste
  • 2 pounds Pork Tenderloin, cut into 1/2 inch pieces

Step 1

Place the flour, garlic salt and pepper into a plastic bag. Shake to mix, then add the pork tenderloin pieces. Shake to completely coat. Shake off excess flour.


  • 2 tablespoons Olive Oil

Step 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, about 2-3 minutes per side.


  • 13 cup Balsamic Vinegar
  • 12 cup Chicken Broth

Step 3

Pour in the balsamic vinegar and chicken broth, bring to a boil then reduce to medium, and simmer until the pork is no longer pink in the center, about 3-4 minutes.


  • 2 teaspoons Lemon Zest, minced
  • 1 tablespoon Capers

Step 4

Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce thickens to your desired consistency.
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