Pork Medallions with Balsamic Vinegar & Capers

This recipe started as a recipe I found on the net. Being me, I adjusted things.

Pork Medallions with Balsamic Vinegar & Capers

1/4 cup all-purpose flour
1 teaspoon garlic salt
1/2 tsp garlic powder
1 tsp Herbes de Provence
2 lbs pork tenderloin, cut into 1-1/2″ pieces
2 tablespoons olive oil
1/3 cup balsamic vinegar
1/3 cup dry white wine (chardonnay)
2 teaspoons lemon juice (from juice machine, not bottled)
1/2 of a 3.5 oz bottle capers

Place the flour, garlic salt, garlic powder, and Herbes 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, 3 to 5 minutes per side.

Pour in the balsamic vinegar and wine. Bring to a boil, then reduce heat to very low, cover, and simmer 5 minutes.

Remove the pork to a serving platter, then stir the lemon juice and capers into the simmering sauce. It seemed too thin so I added 1 Tbsp of the lefover flour from the coating. I simmered until it thickened. There wasn’t enough sauce so I added another 1/4 cup wine and brought it to a boil. Turns off the heat and added the pork back in.

What I’d do different:

Next time I will add 1 cup of wine and plan on thickening it. Lorraine and I like sauce on our pasta and this attempt made too little.

Note:

Last year I purchased a BJ’s sized jar of capers. Threw half it out — we don’t use capers all that often. I like them, but just once in a while.

Recently I purchased a 3.5 oz jar at Aldis. Half a jar seems to work for most recipes, and I planned tonight’s recipe to use up the last jar.