Pork Medallions with Balsamic Vinegar & Capers

Ingredients

• Capers

  Canned

  2 tbsp, drained or 18g

• Chicken broth

  Soup, canned, ready-to-serve

  ½ cup or 120g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Balsamic vinegar

  ¼ cup or 64g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  1 lb or 453g

• Garlic powder

  Spices

  1 tsp or 3g

• Lemon zest

  2 tsp or 4g

• Pepper

  Spices, black

  0.02 tsp or 0.05g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Cut pork into 1 1/2 inch pieces. Place flour, garlic powder, salt and pepper into a plastic bag. Shake to mix, add the pork and shake again to coat. Shake off excess flour.
2. Heat the oil in large skillet over med-high heat. Cook port in the hot oil until golden brown on both sides. Appx 2 to 3 minutes per side. Pour in vinegar and broth. Bring to a boil, the reduce to medium heat and simmer until the port is no longer pink in the center. Appx 3 to 4 minutes.
3. Remove the port to a service platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to desired consistency.

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