Pork Tenderloin Medallions (with a balsamic reduction)
4 Tbsp Corn Starch
1 tsp Garlic Powder
1/2 tsp Freshly Ground Pepper
1/2 tsp Course salt
2 Pork Tenderloins (sliced into 1 1/2 inch pieces, then pounded out to about 1/2 inch thick)
2 Tbsp Olive Oil
1/2 Cup Balsamic Vinegar
1/2 Cup Chicken Stock (I like the low sodium as you will be adding capers)
2 tsp Lemon Zest
1 Tbsp Capers (or more to intensify taste)
- Cut the pork tenderloin into 1 1/2 inch pieces, then pound each piece out to about 1/2 thick.
- Place the tenderloin into a large plastic bag, add the corn starch, garlic powder, salt and pepper.
- Shake the bag well ensure to coat each piece of pork on all sides.
- Heat olive oil in a large non stick skillet.
- Add the tenderloin pieces from the bag, shaking any excess starch mixture from the pieces.
- Cook the pieces for about 3 minutes per side to brown.
- Add the balsamic vinegar and chicken stock to the pan and let it come to a boil.
- Reduce heat to medium/low and simmer until the pork is cooked (about 4-5 minutes)
- Remove the medallions to a serving platter.
- Add the lemon zest and caper to the sauce and continue to simmer to flavour the sauce and allow it to thicken.
- Pour the sauce over the plated medallions and serve.