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.
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