Pork with Lemon and Capers

    Pork with Lemon and Capers

    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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