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
- all-purpose flour: 0.25 cup
- garlic salt: 1 tsp (to taste)
- black pepper: 0.5 tsp (to taste, freshly ground)
- pork tenderloin: 2 pound (cut into 1 1/2 inch pieces)
- olive oil: 2 Tbsp
- balsamic vinegar: 0.33333 cup
- chicken broth: 0.5 cup
- lemon zest: 2 tsp (to taste, minced)
- capers: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
