These Balsamic Pork Tenderloin Medallions With Capers are not only Keto, Whole30 and Paleo-friendly, but they are an easy gluten-free dinner that is bursting with flavor. They have a delicious balsamic glaze with capers, always turn out juicy, and are impressive enough to serve to guests.

Balsamic Pork Tenderloin Medallions With Capers

These Balsamic Pork Tenderloin Medallions With Capers are impressive looking and full of so much flavor that everyone will think you spent all day slaving in the kitchen. They’re super flavorful, tender, and I love them just about as much as I love my Paleo And Keto Pork Marsala!

In reality, though, they only take around 35 minutes to throw together! They are lightly breaded, pan-seared, then coated in a delicious balsamic glaze with lemon zest and capers. They are definitely a must-make recipe!

They’re breaded in almond flour to keep them gluten-free, Keto, and Paleo. While the almond flour can be replaced with arrowroot or tapioca flour, they’ll no longer be Keto and low-carb. It’s just up to you. Here are the easy steps:

Keto Balsamic Pork Medallion Steps

Start by whisking together some almond flour, garlic powder, salt, and pepper in a large, shallow bowl. Set aside. Then, cut the pork tenderloin into 1 1/2 to 2 inches slices.

Add 2 Tbsp of oil to a large pan or skillet and heat over medium heat. Using tongs, dredge the pork medallions in the flour mixture, shake off the excess, and place in the hot skillet. Do not over-crowd skillet, cook in batches if needed.

Cook the pork 2 to 3 minutes per side, or until nicely browned and set aside. Do not worry about the pork being cooked through at this time.

Once the pork medallions are browned and set aside, add 1/3 cup of balsamic vinegar and 1/2 cup of chicken broth to the hot skillet and bring to a boil, scraping up all the bits on the bottom of the pan.  

Add the pork tenderloin medallions back to the pan with the balsamic vinegar and broth. Reduce heat and simmer until pork is no longer pink, around 3 to 4 minutes.

Remove pork to a serving platter. Stir in the zest of 1 lemon and 1 Tbsp of capers to the sauce and simmer until thickened, if desired. Pour the sauce over the pork medallions and serve!

Pro Tips

• Do not over-crowd the skillet and cook in batches if needed.
• Do not over-cook the pork or it will be tough. Cook only until the center is no longer pink.
• If your pork loin is especially large, you may need to double the flour mixture to ensure all the pork gets coated. 

Looking for more Keto recipes? Check out my Pork Medallions With Marsala Sauce, Homemade Bone Broth, and Instant Pot Or Slow Cooker Keto Pulled Pork!

If you’ve tried these Keto Balsamic Pork Medallions or any other recipe on the blog please let me know in the comments below!

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Paleo And Keto Balsamic Pork Tenderloin Medallions

These Balsamic Pork Tenderloin Medallions With Capers are not only Keto and Paleo friendly, but they are an easy gluten free dinner that is bursting with flavor. They have a delicious balsamic glaze with capers, always turn out juicy, and are impressive enough to serve to guests.

5 from 1 vote

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Course: gluten free, keto, Low Carb, Main Course, paleo, whole30

Cuisine: American

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Servings: 4

Calories: 265kcal

Author: Cassidy Stauffer

Ingredients

• 1 Pork Tenderloin cut into 1 1/2 inch slices
• 1/4 Cup Blanched Almond Flour can substitute tapioca or arrowroot flour
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Sea Salt
• 1/2 tsp. Black Pepper
• 2 Tbsp. Avocado Oil or oil of choice
• 1/3 Cup Balsamic Vinegar
• 1/2 Cup Chicken Broth see above for my homemade recipe
• zest of 1 lemon
• 1 Tbsp. Capers more to taste

Instructions

• Whisk together the almond flour, garlic powder, sea salt, and pepper in a large, shallow bowl.
• Trim any extra fat off of the pork tenderloin then cut into 1 1/2 - 2 inch medallions.
• Heat oil in a large skillet over medium-high heat. Once hot, use tongs to dredge the medallions in the flour mixture, shake off the excess, and add the pork medallions to the skillet. Do not overcrowd pan, cook in batches if needed. Cook 2 - 3 minutes per side, or until nicely browned. Do not worry about the pork being cooked through at this time. Once pork is browned, set aside on a plate.
• Add the balsamic vinegar and chicken broth to the hot skillet and bring to boil, scraping up all the bits on the bottom of the pan. Reduce heat to medium and add pork back to skillet. Simmer until the pork is no longer pink in the middle, 3 - 4 minutes.
• Remove pork to a serving platter.
• Stir in the lemon zest and capers into the simmering sauce.
• Continue simmering until your sauce has thickened to your desired consistency.
• Pour sauce over the pork medallions and serve!

Notes

• Serving size is quite large - 1/4 of a pork tenderloin or 3 to 4 slices with a lot of sauce, depending on the thickness you cut the medallions
• Do not over-crowd the skillet and cook in batches if needed.
• Do not over-cook the pork or it will be tough. Cook only until the center is no longer pink.
• If your pork loin is especially large, you may need to double the flour mixture to ensure all the pork gets coated. 

Calories: 265kcal | Carbohydrates: 6g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 759mg | Potassium: 550mg | Fiber: 1g | Sugar: 3g | Vitamin C: 2.1mg | Calcium: 29mg | Iron: 1.8mg

Nutritional information is approximate and may vary.

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