Pork Tenderloin Medallions (with a balsamic reduction)

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving: 4 people

A Word From The Cook

“Easy and a worthy dish for any company”


  • 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)


  1. Cut the pork tenderloin into 1 1/2 inch pieces, then pound each piece out to about 1/2 thick.
  2. Place the tenderloin into a large plastic bag, add the corn starch, garlic powder, salt and pepper.
  3. Shake the bag well ensure to coat each piece of pork on all sides.
  4. Heat olive oil in a large non stick skillet.
  5. Add the tenderloin pieces from the bag, shaking any excess starch mixture from the pieces.
  6. Cook the pieces for about 3 minutes per side to brown.
  7. Add the balsamic vinegar and chicken stock to the pan and let it come to a boil.
  8. Reduce heat to medium/low and simmer until the pork is cooked (about 4-5 minutes)
  9. Remove the medallions to a serving platter.
  10. Add the lemon zest and caper to the sauce and continue to simmer to flavour the sauce and allow it to thicken.
  11. Pour the sauce over the plated medallions and serve.
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