Pork Piccata

On my last trip to the store, I saw a package of beautiful little pork medallions at a ridiculously low price. So, last night I decided to try something new.  A lemony sauce with capers that was perfect with the pork and the garlic mashed potatoes.

It was amazingly good and quite easy--I'll have to fix it for company sometime. It would be terrific with chicken, or it could go vegetarian/vegan with big Portabella mushrooms and vegetable broth. 

Highly recommended.

Pork Piccata

 ¼ cup all-purpose flour

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

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

 pieces

2 tablespoons olive oil

• ⅓ cup balsamic vinegar

• ½ cup chicken broth

• Zest and juice from one lemon

• 1 tablespoon capers

• Italian (flatleaf) parsley

• Directions

• Combine the flour, granulated garlic, salt, and pepper in a shallow bowl. Roll the pork medallions in the flour mixture till coated.

• 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, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Squeeze in the lemon juice. Simmer till thickened slightly. Garnish with Italian parsley.       

1. (Adapted slightly from a recipe I found HERE Sorry about the white background. When I attempt to paste as plain text, everything goes kerflooey.)