Pork Medallions with Balsamic Vinegar and Capers Good Recipes
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| Pork Medallions with Balsamic Vinegar and Capers |
"This is one meal to electrify dinner guests as a way to not cost a fortune nor will it take very tons time! Served with a inexperienced salad, pink potatoes, and asparagus, this meal will flip out with a memorable presentation!"
Ingredients :
- 1/four cup all-cause flour
- 1 teaspoon garlic salt, or to flavor
- half teaspoon freshly floor black pepper, or to flavor
- 2 kilos red meat tenderloin, reduce into 1 half of inch pieces
- 2 tablespoons olive oil
- 1/three cup balsamic vinegar
- half of cup chook broth
- 2 teaspoons minced lemon zest, or to taste
- 1 tablespoon capers, or to flavor
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 25M |
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- Place the flour, garlic salt, and pepper into a plastic bag. Shake to combine, the add the red meat tenderloin pieces, and shake once more to coat. Shake off the extra flour.
- Heat the oil in a huge skillet over medium-excessive warmness. Cook the pork medallions in the hot oil till golden-brown on both facets, 2 to 3 mins according to side. Pour within the balsamic vinegar and chicken broth. Bring to a boil, then reduce warmness to medium, and simmer till the red meat is no longer crimson in the middle, three to 4 mins. 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 for your desired consistency.
Notes :
- You might also need to double the lemon zest/caper substances, relying on your taste.
- Reynolds® Aluminum foil can be used to keep meals wet, prepare dinner it frivolously, and make smooth-up less difficult.
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