How To Make Pork Medallions with Balsamic Vinegar and Capers
There are plenty of reasons to love pork loins. But above everything else, they’re most popular for the tender and supple texture that they have. After all, who could really resist the sensation of sinking your teeth into succulent pieces of pork that shreds really easily? Have them barbecued, roasted, or cut into medallions and seared! Check out this collection of pork loin recipes, and make the most out of this special pork cut.
Serves:
Ingredients
- 1 pound pork tenderloin, sliced into medallions
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 tablespoons capers
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Season the pork medallions with salt and pepper.
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Heat olive oil in a skillet over medium-high heat.
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Cook the pork medallions for about 3-4 minutes per side, or until browned and cooked through. Remove from the skillet and set aside.
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In the same skillet, add garlic and cook for 1 minute.
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Stir in balsamic vinegar and capers. Cook for another 2-3 minutes, or until the sauce thickens slightly.
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Return the pork medallions to the skillet and toss to coat in the sauce.
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Cook for an additional 1-2 minutes, or until heated through.
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Serve the pork medallions with the sauce, garnished with fresh parsley.
Nutrition
- Calories : 320kcal
- Total Fat : 16g
- Saturated Fat : 3g
- Cholesterol : 90mg
- Sodium : 380mg
- Total Carbohydrates : 4g
- Dietary Fiber : 0g
- Sugar : 3g
- Protein : 38g
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