Pork with Lemon and Capers

    Pork with Lemon and Capers

    (379)
    2saves
    25min


    302 people made this

    You can increase the zest and capers if you like things extra tangy. Served with a green salad, red potatoes and asparagus, this meal will turn out to be a memorable presentation!

    Ingredients
    Serves: 6 

    • 1/4 cup (30g) plain flour
    • 1 teaspoon garlic salt, or to taste
    • 1/2 teaspoon freshly ground black pepper, or to taste
    • 1kg pork tenderloin, cut into 4cm pieces
    • 2 tablespoons olive oil
    • 1/3 cup (85ml) balsamic vinegar
    • 1/2 cup (125ml) chicken stock
    • 2 teaspoons lemon zest, or to taste
    • 1 tablespoon capers, or to taste

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Place the flour, garlic salt and pepper into a plastic bag. Shake to mix, add the pork tenderloin pieces and shake again to coat. Shake off the excess flour.
    2. Heat the oil in a large frypan 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 stock. Bring to a boil then reduce heat to medium and simmer until the pork is no longer pink in the centre, 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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    Reviews and Ratings
    Global Ratings:
    (379)

    Reviews in English (379)

    by
    239

    Very easy to make and delicious! After cutting the pork, I placed the slices between two pieces of wax paper and gently pounded it down to the desired thickness. I doubled the sauce which was positively wonderful the balsamic and capers complimented each other nicely. Thanks for a great recipe Marianne!  -  23 Sep 2009  (Review from Allrecipes USA and Canada)

    by
    193

    This is my recipe, and I have an update for you. I made this tonight using a replacement for the chicken broth: the dark, wonderful, gelatinous broth that is left from the Roast Sticky Chicken from this site. It made the sauce rich and more flavorful. I highly recommend it! You may need to add a little more broth for the ratio of vinegar:broth because it is thicker. Very tasty indeed!  -  25 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    76

    Hey Marianne! Thank you so much for the recipe!!!! I made it excatly as it was written and my family loved it! PS. We are the Caper Gueens! Princessjenna told me about it and what a life saver because I usaually marinate and grill pork tenderloin.. to cold outside. This would also be good with chicken..says my son. Thanks for the great recipe! UPDATE: I used a pork loin and cut it very thin. The medallions were bigger but just as tender and delicious!  -  19 Jan 2009  (Review from Allrecipes USA and Canada)

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