Name: Pork Medallions with Balsamic Vinegar and Capers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 0.25 cup all-purpose flour; 1 teaspoon garlic salt, or to taste; 0.5 teaspoon freshly ground black pepper, or to taste; 2 pounds pork tenderloin, cut into 1 1/2 inch pieces; 2 tablespoons olive oil; 0.33333334326744 cup balsamic vinegar; 0.5 cup chicken broth; 2 teaspoons minced lemon zest, or to taste; 1 tablespoon capers, or to taste

Pork Medallions with Balsamic Vinegar and Capers Recipe

Cook Time: 10 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

cup all-purpose flour
1 teaspoon garlic salt, or to taste
teaspoon freshly ground black pepper, or to taste
2 pounds pork tenderloin, cut into 1 inch pieces
2 tablespoons olive oil
cup balsamic vinegar
cup chicken broth
2 teaspoons minced lemon zest, or to taste
1 tablespoon capers, or to taste

Directions

Place the flour, garlic salt, and black pepper into a plastic bag. Shake well to mix, then add the pork tenderloin pieces and shake again to coat. Shake off any excess flour.
Heat the olive oil in a large skillet over medium-high heat. Add the pork medallions to the hot oil and cook until golden brown on both sides, about 2 to 3 minutes per side.
Pour in the balsamic vinegar and chicken broth. Bring the mixture to a boil, then reduce the heat to medium and simmer until the pork is no longer pink in the center, about 3 to 4 minutes.
Remove the pork from the skillet and transfer to a serving platter. Stir the lemon zest and capers into the simmering sauce. Continue to simmer until the sauce thickens to your desired consistency.

Recipe Tip

You may want to double the amount of lemon zest and capers, depending on your taste preferences.

Nutrition Facts (per serving)

Nutrition Information	Amount Per Serving
Calories	249
Total Fat	12g (15% Daily Value)
Saturated Fat	3g (17% Daily Value)
Cholesterol	84mg (28% Daily Value)
Sodium	406mg (18% Daily Value)
Total Carbohydrate	6g (2% Daily Value)
Dietary Fiber	0g (1% Daily Value)
Total Sugars	2g
Protein	27g (55% Daily Value)
Vitamin C	2mg (2% Daily Value)
Calcium	12mg (1% Daily Value)
Iron	2mg (9% Daily Value)
Potassium	419mg (9% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Jillian

10/06/2025 01:52:54 PM

Very easy to make and delicious! After cutting the pork, I placed the slices between two pieces of wax paper and gently pounded it down to the desired thickness. I doubled the sauce which was positively wonderful the balsamic and capers complimented each other nicely. Thanks for a great recipe Marianne!

Susan Starkey

05/13/2023 09:03:56 PM

Especially easy on my new Induction Stove (using the griddle). After I did the pork medallions, I sauteed eggplant, leeks, asparagus and mushrooms and then put the chicken broth and balsamic vinegar and capers on top. When it was time for dinner, I added the medallions back in for a final 2 min of cooking. Served with Quinoa with Tumeric and Peas.

Linda Mayers

03/06/2023 03:39:37 PM

We found this recipe bland. I will give it one more try adding thyme or rosemary to the sauce. Another change will be to skip flouring the pork but add cornstarch to the sauce. The floured pork had a slimy feel.

Ross Johnson

01/01/2019 12:56:40 AM

Substituted chicken for pork and served over risotto. A great meal and easy to prepare.

JennyM19

07/23/2016 11:18:25 PM

This was delicious, family loved it! I did double the sauce as others suggested, and added a bit of cornstarch slurry to thicken. Excellent taste!

LLP

12/06/2021 01:49:53 AM

This was absolutely wonderful! I followed a reviewers take on this and half cooked the pork, made the sauce, put it together in a casserole dish and put it in the fridge to cook later. Baked it 360 for 35-40 minutes. It was tender and my husband almost ate it all!! A keeper for sure.

Thers

09/18/2025 12:31:23 AM

Followed recipe except used pink salt and garlic powder in flour mixture. Cut medallions 1 and 1/2". Seared 3 min per side. Be sure to use quality balsamic and rinse the capers. The pork was so buttery and tender. Would probably reduce sauce a shorter time so it's a bit less thick. The sauce flavor was very balanced and simple. So easy to prepare but plates up as quality meal.

Jean D

09/29/2021 12:54:57 AM

I would simmer the pork in just the broth, remove pork, and then add half the balsamic vinegar. Or cook with half the amount. Maybe skip the zest? It was just too much vinegar taste although it made it very tender!

vandylocks

12/24/2015 05:55:32 PM

My family loved this dish. I did make two modifications. I added a tablespoon of Harissa spice to the flour mixture and about 1/4 cup of white wine with the balsamic vinegar and chicken stock. I'll be making it again. My husband and daughter told me so when they cleared their plates in record time.

Bill Raymond

03/06/2019 03:47:20 AM

I added some butter to the sauce and marinated my pork tenderloin in balsamic and black pepper for a couple hours before slicing.

jodellva

03/19/2017 04:00:59 PM

Excellent. This time I doubled the liquids, capers and lemon zest plus added some white wine. Wanted more of that awesome sauce

meezer lover

06/15/2025 12:35:00 PM

We loved this! We love balsamic glaze and capers so this was perfect for a family dinner or entertaining. The only change I made was to double the sauce!

Helen

05/29/2025 11:36:59 AM

Maximum pay-off with not much time or fuss. I didn't have a lemon so I substituted orange rind and it worked very well.

Anna Evans

05/02/2025 10:37:44 PM

So much flavor, I’m impressed.

MerryHash7618

03/18/2025 12:19:48 AM

Super delicious I didn’t have any capers though, but we didn’t miss it added more lemon zest

Kerry Hoffman

03/12/2025 03:30:45 AM

Excellent flavors, super easy. I am a proponent on not using plastics so I used a bowl for the flour. I used diced garlic in the pan. Didn’t have a lemon so used lime zest! Yummo. On Repeat for sure!

Betsy Follansbee

01/02/2025 11:46:06 PM

I skipped the lemon and capers, as I had neither in the house. I stirred in 1/3 apricot preserves instead. So good!

Adam

12/06/2024 04:59:15 PM

Family was skeptical because as it was cooking there was a strong vinegar small. Don't let it scare you off! It was the perfect compliment to the dish. Be careful not to over cook the tenderloin! It cooks fast! I made this with Brussels Sprouts with a balsamic glaze and it was the perfect partnership. I used 2 lbs. of meat but I doubled the sauce, so use that as a gauge. I think I would not have has enough if I only made the single.