Quick, easy, and doesn’t require the oven…perfect summer recipe! You can double the lemon zest and capers if you’re a fan like I am! I serve this with roasted potatoes and a veggie…and maybe a greens salad. Cauliflower rice would be a great potato alternative for more veggies & less carbs, and the rice would soak up the sauce nicely. I love all the flavors in this dish, because they are AMAZING & basically calorie-free ways to give you food some serious punch! Tons of flavor and super healthy and light!
Ingredients
- 1/4 cup all-purpose, wheat, or gluten free flour
- 1 teaspoon garlic powder or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 pounds pork tenderloin, sliced into 1/2 inch pieces
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 1/2 cup chicken broth
- 2 teaspoons minced lemon zest, or to taste
- 1 tablespoon capers, or to taste
Directions
- 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.
- 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.
From allrecipes.com