Ingredients
2 tsp SIDS CRAZY LEMON
¼ cup flour
1 tsp garlic, minced
½ tsp ground black pepper, to taste
1 kg pork tenderloin, cut in 4 cm pieces
2 tbsp rice bran oil
⅓ cup SIDS RASPBERRY VINEGAR
½ cup chicken broth
2 tsp minced lemon zest, to taste
1 tbsp capers, to taste
Directions
Place the flour, garlic, SIDS CRAZY LEMON and pepper into a plastic bag. Shake to mix, then add the pork tenderloin pieces and shake again to coat. Shake off the excess flour.
Heat the oil in a large pan over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2-3 minutes per side. Pour in SIDS RASPBERRY 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, 3-4 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. Pour sauce into a gravy boat to serve.
