1. 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.
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, 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.
Note: You may want to double the lemon zest/caper ingredients, depending on your taste. You may also want to double the liquids to produce additional sauce.
Pork Medallions with Balsamic Vinegar and Capers by Allrecipes.com: Marianne
Nutrition Facts
Portion Size
202 g
Amount Per Portion
312
Calories
% Daily Value *
Total Fat 9.5g **
12 %
Saturated Fat 2.2g **
11 %
Cholesterol 108mg **
36 %
Sodium 1224mg
53 %
Total Carbohydrate 11g
4 %
Dietary Fiber 0.5g **
2 %
Sugar 2.5g **
Protein 42g **
84 %
Vitamin D 0.5mcg **
2 %
Calcium 13mg **
1 %
Iron 2.1mg **
12 %
Potassium 766mg **
16 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Pork Medallions with Balsamic Vinegar and Capers by Allrecipes.com: Marianne recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Please consult with your doctor before making any changes to your diet.
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Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
