Pork Medallions with Balsamic Vinegar and Capers Recipe

Pork tenderloin: This lean cut of pork is perfect for quick cooking and remains tender when sliced into medallions.

Olive oil: Used for cooking the pork, it adds a subtle, fruity flavor and helps achieve a nice sear.

Balsamic vinegar: Provides a rich, tangy glaze that complements the pork beautifully.

Capers: These small, pickled flower buds add a burst of tangy, salty flavor to the dish.

Salt: Enhances the natural flavors of the pork and other ingredients.

Pepper: Adds a touch of heat and depth to the seasoning.

When cooking pork medallions, ensure they are of uniform thickness to promote even cooking. Use a meat mallet to gently pound them if necessary. This helps in achieving a consistent texture and prevents some pieces from being overcooked while others remain underdone. Additionally, when adding the balsamic vinegar and capers to the skillet, make sure to scrape up all the browned bits from the bottom of the pan. These bits, known as fond, are packed with flavor and will enrich the sauce, giving it a deeper, more complex taste.

• pork tenderloin - Substitute with chicken breast: Chicken breast is a lean protein that can be cooked in a similar manner to pork medallions, providing a similar texture and flavor profile.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative for sautéing the medallions.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and can provide a comparable tangy flavor, though it may be slightly less sweet.

• capers - Substitute with green olives: Green olives can offer a similar briny and salty flavor, adding a comparable burst of taste to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, offering a different but complementary flavor to the dish.

• Allow the pork medallions to cool completely before storing. This prevents condensation and keeps the meat from becoming soggy.
• Transfer the cooled pork medallions to an airtight container. Glass containers with tight-fitting lids work best to maintain freshness.
• Pour any remaining balsamic vinegar and capers sauce over the pork medallions in the container. This helps keep the meat moist and flavorful.
• Store the container in the refrigerator if you plan to consume the pork medallions within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below.
• For longer storage, place the pork medallions in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. Pork medallions can be frozen for up to 2-3 months.
• When ready to reheat, thaw the pork medallions in the refrigerator overnight. This ensures even thawing and maintains the texture of the meat.
• Reheat the pork medallions in a skillet over medium heat, adding a splash of balsamic vinegar if needed to refresh the sauce. Heat until warmed through, about 5-7 minutes.
• Alternatively, you can reheat in the microwave. Place the pork medallions on a microwave-safe plate, cover with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals until heated through.
• Serve the reheated pork medallions with a fresh side of vegetables or a salad to complete the meal.

• Preheat your oven to 350°F. Place the pork medallions in an oven-safe dish, cover with foil, and heat for about 10-15 minutes until warmed through. This method helps retain moisture and keeps the meat tender.

• For a quicker option, use the stovetop. Heat a skillet over medium heat, add a splash of olive oil, and reheat the pork medallions for about 3-4 minutes on each side. Add a bit of balsamic vinegar and capers to refresh the sauce.

• If you prefer the microwave, place the pork medallions on a microwave-safe plate. Cover with a damp paper towel to prevent drying out and heat on medium power for 1-2 minutes. Check and continue heating in 30-second intervals until warm.

• To keep the pork medallions juicy, you can steam them. Place the pork medallions in a steamer basket over simmering water, cover, and steam for about 5-7 minutes until heated through. This method ensures the meat remains moist and flavorful.

• For a gourmet touch, reheat the pork medallions sous-vide. Seal the pork medallions in a vacuum bag and immerse in a water bath set to 140°F for about 20-30 minutes. This gentle reheating method preserves the texture and taste of the meat.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the pork medallions and making the sauce.

• Tongs: A tool used to grip and lift objects, in this case, to turn the pork medallions while cooking.

• Measuring spoons: Used to measure out the olive oil, balsamic vinegar, and capers accurately.

• Knife: Essential for cutting the pork tenderloin into medallions.

• Cutting board: A durable board on which to place material for cutting. It provides a safe surface for cutting the pork tenderloin.

• Plate: Used to set aside the cooked pork medallions while preparing the sauce.

• Spatula: Useful for scraping up the browned bits from the bottom of the skillet when making the sauce.

• Meat thermometer: Optional but recommended to ensure the pork medallions are cooked to the correct internal temperature.

• Serving dish: Used to present the pork medallions with the balsamic and caper sauce drizzled over the top.

Pre-cut the pork: Buy pork tenderloin pre-cut into medallions to save prep time.

Use a hot skillet: Ensure the skillet is hot before adding the olive oil to speed up the cooking process.

Measure ingredients ahead: Have the balsamic vinegar and capers measured and ready to go.

Quick seasoning: Season the pork medallions while the skillet is heating to streamline the process.

One-pan method: Use the same skillet for cooking the pork and making the sauce to minimize cleanup.