If you’re looking for a dish that’s both elegant and simple, these Pork Medallions with Balsamic Vinegar and Capers fit the bill perfectly. Tender slices of pork are cooked in a rich balsamic vinegar and caper sauce that is tangy, savory, and full of depth. Despite the sophisticated flavors, this recipe is ready in just 25 minutes, making it perfect for both busy weeknights and special occasions.
Ingredients
- 1 pound pork tenderloin, sliced into 1-inch medallions
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup balsamic vinegar
- 2 tablespoons capers, drained
- 1 clove garlic, minced
- 1 tablespoon unsalted butter
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Pork: Season the pork medallions with salt and pepper on both sides.
- Heat the Oil: In a large skillet, heat the olive oil over medium-high heat.
- Sear the Pork: Add the pork medallions to the skillet in a single layer. Sear for 3-4 minutes on each side, or until golden brown and cooked through. Remove the pork from the skillet and set aside.
- Make the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and balsamic vinegar, stirring to scrape up any browned bits from the bottom of the skillet.
- Simmer and Add Capers: Allow the sauce to simmer for 5 minutes, letting it reduce and thicken slightly. Stir in the capers.
- Finish the Sauce: Add the butter to the sauce and stir until it melts, giving the sauce a silky texture. Return the pork medallions to the skillet, turning them to coat in the sauce.
- Serve: Garnish with freshly chopped parsley if desired, and serve immediately.
Serving Suggestions
- Mashed Potatoes: The rich balsamic sauce pairs beautifully with creamy mashed potatoes.
- Roasted Vegetables: Serve with roasted carrots, green beans, or asparagus for a balanced meal.
- Rice Pilaf: A side of rice pilaf complements the tangy flavors of the sauce while keeping the dish light.
Why This Recipe Works
- Quick and Elegant: Despite the refined flavors, this dish comes together in under 30 minutes.
- Balanced Flavors: The sweetness of the balsamic vinegar is balanced by the salty, briny capers, creating a sauce that’s rich yet not overpowering.
- Tender and Juicy Pork: Cooking the medallions quickly ensures they remain tender and juicy.
Tips for Success
- Use Pork Tenderloin: Pork tenderloin is lean and cooks quickly, making it ideal for this recipe.
- Don’t Overcook the Pork: Overcooking can dry out the pork. Aim for an internal temperature of 145°F (63°C) for juicy, perfectly cooked medallions.
- Deglaze the Pan Properly: Be sure to scrape up all the flavorful bits from the bottom of the skillet when adding the broth and vinegar – this adds depth to your sauce.
Variations
- Add Shallots: For a slightly sweeter and more complex sauce, sauté some finely chopped shallots along with the garlic.
- Swap the Protein: You can use chicken breast or thighs in place of pork for a different take on the dish.
- Make It Creamy: Stir in a splash of heavy cream at the end for a richer, creamier sauce.
Final Thoughts
This Pork Medallions recipe is one of those dishes that feels fancy enough for guests but is simple enough for a quick weeknight meal. The bold flavors of balsamic vinegar and capers elevate the dish while keeping it approachable and easy to prepare. Paired with the right sides, it’s a versatile meal that you’ll find yourself making again and again.
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