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1.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. 2.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.
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