PORK TENDERLOIN WITH A BALSAMIC SAUCE*

Chef Andrew Pluim

2 pork tenderloins

1 c. flour

2 Tbs. garlic powder

Pinch of salt and pepper

½ c. chicken broth

2 Tbs. red wine vinegar*

Lemon zest

½ Tbs. capers

Cut tenderloin into 1-inch slices. Mix flour with garlic powder, salt and pepper. Coat tenderloin with flour mixture, shaking off any excess flour. Heat a non-stick skillet to medium heat. Place tenderloin slices in pan. Cook until nicely browned, about 3 minutes, then flip. Cook another 3 minutes. Mix chicken broth and vinegar together and pour directly into the pan. Cook an additional 4 minutes until cooked through, flipping once. Remove pork tenderloins from pan and mix in the lemon zest and capers with mixture in pan. Cook ’til reduced to desired thickness. Plate tenderloins and spoon some sauce over them.

*Recipe is as written by the chef.

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