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Pork Medallions with Balsamic Vinegar and Capers Recipe


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     Pork Medallions with Balsamic Vinegar and Capers

Category   Entrees - Maindishes
Sub Category   None

1/4 Flour
1 Teaspoon Garlic Salt, or to taste
1/2 Teaspoon Pepper, or to taste
2 Lbs Pork Tenderloin, cut into 1 inch pieces
2 Tablespoons Olive Oil
1/3 Cup Balsamic Vinegar
1/2 Chicken Broth
2 Teaspoons Lemon Zest or to taste
2 Tablespoons Capers, or to taste

Place the flour, garlic salt, and pepper in a bag or bowl and mix. Add pork pieces and coat. Shake off excess
Heat the oil in a large skillet over medium high heat. Cook the pork until golden brown on both sides, 2 to 3 minutes per side. Pour in vinegar and broth. Bring to a boil, then reduce to medium and simmer until pork is no longer pink in the center, 3 to 4 minutes. Remove pork to serving platter, then stir lemon zest and capers into simmering sauce. Continue simmering until the sauce has thickened to desired consistency

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