Pork with Lemon and Capers

    Pork with Lemon and Capers


    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!

    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

    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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