Pork Medallions with Balsamic Vinegar and Capers


  • 1/4 c all-purpose flour
  • 1 tsp. garlic salt, or to taste
  • 1/2 tsp. freshly ground black pepper, or to taste
  • 2 pounds pork tenderloin, cut into 1 1/2-inch pieces
  • 2 T EVOO 1/3 c Balsamic Vinegar
  • 1/2 c chicken broth
  • 2 tsp. minced lemon zest, or to taste
  • 1 T capers, or to taste


  • Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, then add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
  • Heat the EVOO 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.

F. Oliver’s Oil and Vinegar recommendations:

  • Mediterranean Cassis Balsamic Vinegar and Herbes de Provence EVOO
  • Fragrant Vanilla Bean Balsamic Vinegar and Fresh Pressed Blood Orange EVOO
  • Autumn Cinnamon Pear Balsamic Vinegar and Fresh Pressed Blood Orange EVOO