Balsamic Pork Medallions with Caper Cream Sauce
Balsamic Pork Medallions with Caper Cream Sauce is one of my favorite recipes because it is quick and easy and can be on the dinner table in 30 minutes for a delicious weeknight dinner.
- 2 pounds pork tenderloin, sliced crosswise into 1-inch round slices
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1 tablespoon oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons capers drained
- 1 tablespoon all-purpose flour
- 1 cup heavy cream or half cream and half milk
Sprinkle the pork medallions with salt, pepper, garlic powder and thyme.
In a skillet over medium-high heat, add oil. Add the seasoned pork medallions to the hot skillet and cook each side for about 3 minutes each. Reduce heat to low.
In a small bowl stir together the olive oil and balsamic vinegar. Pour over the pork medallions and cook for about 5 minutes until the balsamic mixture cooks down. Remove the pork from the skillet. Set aside.
In a separate skillet melt the butter and add the capers. Stir for about 1 minute. Stir in 1 tablespoon flour until it mixes with the butter. Then pour in heavy cream (or half and half.) Stir until thickened. Remove from heat.
To serve place the pork medallions over rice on a plate. Pour the Caper Cream sauce over the pork medallions. Enjoy!
Calories: 318kcal | Carbohydrates: 2g | Protein: 24g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 152mg | Potassium: 472mg | Fiber: 1g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg