Source: dLife

Pork medallions served with a cider, lemon zest sauce.

Servings

3 tbsp white all purpose flour
1 pinch black pepper
0.25 tsp salt
15 oz boneless pork loin , cut into twelve 1” medallions
2 tsp vegetable oil
0.5 cup apple cider
1 tbsp cider vinegar
1 tsp fresh lemon peel

1 Combine flour, 1/2 teaspoon pepper, and salt in a gallon size freezer bag.
2 Add 2 or 3 pork medallions before sealing. Shake to coat and transfer pork to plate. Repeat this process with remaining medallions.
3 Heat oil in a large nonstick skillet and add pork. Cook over high heat for 2 to 4 minutes, turning once. Reduce heat to low and add cider.
4 Cover and let simmer for 20 minutes until pork is cooked all the way through.
5 Transfer pork to a serving platter and set aside, keep warm.
6 Add vinegar and lemon zest to cider and bring to a boil. Cook for 5 minutes, stirring occasionally. Season with pepper.
7 Pour cider mixture over pork just before serving.