Pork Medallions with Capers & Balsamic Vinegar

Ingredients:

•¼ cup all-purpose flour

•1 teaspoon garlic salt, or to taste

•½ teaspoon freshly ground black pepper, or to taste

•2 pounds pork tenderloin, cut into 1 1/2 inch pieces

•2 tablespoons Nonna D’s Lefas olive oil

•⅓ cup Nonna D’s Black Garlic balsamic vinegar

•½ cup chicken broth

•2 teaspoons minced lemon zest, or to taste

•1 tablespoon capers, or to taste

Directions:

Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Dust off the excess flour.

Heat the Nonna D’s Lefas oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Add in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. 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 to your desired consistency. Drizzle the sauce over the pork. Enjoy!