Pork Medallions with Balsamic Vinegar and Capers

Capers are funny little things; unripened flower buds that are pickled in vinegar, wine, brine or salt.  OK, that doesn't tell me a whole lot but I do know they are tasty little buggers!  LOL  I think I'll skip heading off to the Mediterranean and harvesting these little guys myself.  I'll just go to the Poot!

1/4 C. all purpose flour
1 tsp. garlic salt or to taste
1/2 tsp. freshly ground black pepper, or to taste
2lbs. pork tenderloin, cut into 1 1/2 inch pieces
2 tbsp. olive oil
1/3 C. balsamic vinegar
1/2 C. chicken broth
2 tsp. minced lemon zest
1 tbsp. capers, or to taste

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

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.