Pork with Lemon and Capers

    25 minutes

    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!

    310 people made this

    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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    Reviews in English (332)


    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)


    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)


    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)