Capersinbalsamicvinegar Recipes

PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS

Pork Medallions with Balsamic Vinegar and Capers image

This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!

Provided by Marianne

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 25m

Yield 6

Number Of Ingredients 9

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 olive oil
⅓ cup balsamic vinegar
½ cup chicken broth
2 teaspoons minced lemon zest, or to taste
1 tablespoon capers, or to taste

Steps:

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. Shake off the excess flour.
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 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.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g

CAPERS IN BALSAMIC VINEGAR

Capers in Balsamic Vinegar image

Make and share this Capers in Balsamic Vinegar recipe from Food.com.

Provided by Latchy

Categories Berries

Time 50m

Yield 250 ml

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2 teaspoons soft brown sugar
170 g capers, rinsed and drained
1/3 cup balsamic vinegar

Steps:

Heat the oil in a pan and add the onion and fry over low heat until translucent, about 15 minutes.
Add the garlic and fry for 1 minute.
Increase the heat and cook the onion and garlic for 5 minutes or until it starts to brown.
Add the sugar and cook for 15 minutes until onion is caramelised.
Add the capers and vinegar and bring to the boil then reduce and simmer until the liquid is sort of syrupy.
Rinse a glass jar with boiling water and dry in a warm oven.
Spoon in the capers and liquid and seal.
Store for up to 3 months and refrigerate after opening.

CAPER VINAIGRETTE

Caper Vinaigrette image

Make and share this Caper Vinaigrette recipe from Food.com.

Provided by Sharon123

Categories Belgian

Time 5m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup tarragon or 1/4 cup white wine vinegar
3/4 cup olive oil
3 tablespoons capers, drained

Steps:

Combine mustard, salt, peppr, and vinegar in a small bowl.
Whiskk in olive oil until well blended.
Stir in capers.
Enjoy!

CAPER VINAIGRETTE

Caper Vinaigrette image

Top Provencal Green Salad with this tangy vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking

Number Of Ingredients 5

Ingredients

2 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 1/2 teaspoons capers, rinsed, drained, and coarsely chopped
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

In a medium bowl, whisk together lemon juice, mustard, and capers. Slowly whisk in olive oil to form an emulsion; season with salt and pepper.

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