Best Pork Medallions With Balsamic Vinegar And Capers Recipes

PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS

Pork Medallions with Balsamic Vinegar and Capers image

This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!

Provided by Marianne

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup all-purpose flour
1 teaspoon garlic salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
2 pounds pork tenderloin, cut into 1 1/2 inch pieces
2 tablespoons olive oil
⅓ cup balsamic vinegar
½ cup chicken broth
2 teaspoons minced lemon zest, or to taste
1 tablespoon capers, or to taste

Steps:

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

Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g

PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR

Pork Loin Medallions with Balsamic Vinegar image

This is a quick meal that tastes very gourmet. The balsamic vinegar and olive oil add great flavor to the pork loin.

Provided by sumchef

Categories Meat and Poultry Recipes Pork

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 (2 pound) boneless pork loin roast, trimmed of fat
4 cloves garlic, minced
1 tablespoon salt
1 tablespoon Dijon mustard
1 tablespoon white sugar
1 teaspoon ground black pepper
¼ cup balsamic vinegar
¼ cup olive oil

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Cut pork loin into even, 1/2-inch medallions.
Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.
Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.
Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.

Nutrition Facts : Calories 288 calories, Carbohydrate 5 g, Cholesterol 72.6 mg, Fat 17.7 g, Fiber 0.1 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 1280.5 mg, Sugar 3.6 g

PORK MEDALLIONS WITH BALSAMIC-HONEY GLAZE

Pork Medallions With Balsamic-Honey Glaze image

Make and share this Pork Medallions With Balsamic-Honey Glaze recipe from Food.com.

Provided by sweetmess76

Categories Pork

Time 20m

Yield 2 Tenderloins, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
salt & freshly ground black pepper
1 3/4-2 lbs pork tenderloin
canola oil, for searing

Steps:

Preheat the oven to 350 degrees F.
Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
Pour the glaze over the slices and turn them to coat.
Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.

Nutrition Facts : Calories 237.7, Fat 14.3, SaturatedFat 1.4, Sodium 2121, Carbohydrate 24, Fiber 6.3, Sugar 14.6, Protein 8.4

PORK MEDALLIONS WITH BALSAMIC VINEGAR

PORK MEDALLIONS WITH BALSAMIC VINEGAR image

Categories Pork

Number Of Ingredients 6

Ingredients

1/4 cup all-purpose flour 1 teaspoon garlic salt
or to taste 1/2 teaspoon freshly ground black pepper
or to taste 2 pounds pork tenderloin
cut into 1 1/2 inch pieces 2 tablespoons olive oil 1/3 cup balsamic vinegar 1/2 cup chicken broth 2 teaspoons minced lemon zest
or to taste 1 tablespoon capers
or to taste

Steps:

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