• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Savoring The Good®
  • Recipe Index
    • Appetizer Recipes
      • Dip & Salsa Recipes
    • Bread Recipes
    • Beef Recipes
      • Ground Beef Recipes
    • Breakfast Recipes
    • Canning Recipes
      • Pickling Recipes
    • Chicken Recipes
    • Cocktails
    • Cookie Recipes
    • Copycat Recipes
    • Crock-Pot Recipes
    • Dessert Recipes
    • Beverages
    • Food Tips
    • How To
    • Low Carb Recipes
    • Pork Recipes
    • Poultry Recipes
    • Recipe Collection
    • Seafood Recipes
    • Side Dishes
    • Snacks
    • Soups
    • Turkey Recipes
    • Vegetarian Recipes
  • Sous Vide
    • Sous Vide Dessert
  • Family
    • Technology
    • Crafts
  • Travel
    • Disney
    • Hershey, Pa
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipe Index
  • Travel
  • About Me
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Travel
    • About Me
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home | Main Dishes

    Pork Tenderloin Lemon Piccata Medallions Recipe

    Dated: September 14, 2019 Last Modified: March 28, 2022 by Sarah Mock Leave a Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

    199 shares
    • Facebook141
    • Twitter
    This pork tenderloin lemon piccata medallion recipe is simple, delicious and elegant for any date night or dinner with friends.
    Toggle to green to prevent your screen from going dark
    Jump to Recipe

    This pork tenderloin lemon piccata medallion recipe is simple, delicious and elegant for any date night or dinner with friends.

    This pork tenderloin lemon piccata medallion recipe is simple, delicious and elegant for any date night or dinner with friends.

    If you love pork as much as I do you are going to want to make my recipes for sous vide boneless pork chops, balsamic, honey, whole grain mustard pork chops or my family's favorite ham pot pie. Another piccata recipe that we love is the chicken piccata (Giada's) version.

    Pork Tenderloin Lemon Piccata Medallions

    One of our favorite date nights is a stay at home date night! We put the kids to bed, turn off the television, turn on the 'date night' playlist and enjoy being adults. We cook a delicious meal, open a bottle of wine and catch up on each other's week. 

    Pork tenderloin is one of my favorite cuts of meats for date night. It is one of the seven pork cuts, also called the Slim 7, that meet USDA’s guidelines for “lean”. In fact, the pork tenderloin meets the guidelines for “extra lean.”  I love pork tenderloin because it is also one of the most tender cuts of pork and it doesn't take a lot of time to cook.

    What cut of pork should be used for pork piccata?

    I am using pork tenderloin for this recipe because how delicate this cut of meat is. But if you do not have tenderloin available loin or boneless pork chops would work as well. They don't won't have the same tender texture that the tenderloin has. 

    🥫 Ingredients needed:

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    • pork tenderloin
    • flour
    • parmesan cheese
    • Italian seasoning
    • salt and pepper
    • butter
    • olive oil
    • garlic, minced
    • white wine
    • Chicken stock
    • heavy cream
    • lemons
    • capers
    • angel hair pasta

    Garnish: parsley, lemon wedge

    How to make pork piccata:

    1. Slice the pork tenderloin into medallions. 
    2. Season both sides of the medallions.
    3. Pound the tenderloins thin.
    4. Combine the flour, parmesan cheese and Italian seasoning on a plate with a fork.
    5. Press the pork tenderloin medallions in the flour mixture. 
    6. Heat the butter and olive oil in a heavy bottom, wide pan over medium high heat.
    7. Sear the medallions in the oil and flip to the second side when the first side has some lovely color on it. 
    8. Deglaze the pan with dry white wine. 
    9. Add the heavy cream. 
    10. Add chicken stock.
    11. Juice 2 lemons and add them to the sauce.
    12. Add 2 tablespoons of capers to the sauce. If you have never had capers before this is a great dish to try them in.
    13. Bring the sauce to a boil and add the pork tenderloin medallions back into the sauce.
    14. Allow the sauce to reduce and concentrate its flavors.
    15. Serve over angel hair pasta.
    This pork tenderloin lemon piccata medallion recipe is simple, delicious and elegant for any date night or dinner with friends.

    👩‍🍳 Chef Tip

    • Keep in mind that pork tenderloins are just that, tender. Don't put a lot of muscle behind your pounding. You are just looking for the tenderloins to be flatter than they are currently.
    • The National Pork Board recommends sautéing pork tenderloin medallions (of ¼ to ½ inch thickness) 4 to 8 minutes and until tender.
    • You are welcome to substitute light cream or even whole milk for the heavy cream, but I prefer the heavy cream. Trust me on this one. Please.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    Pork Tenderloin Lemon Piccata

    Sarah Mock
    This pork tenderloin lemon piccata medallion recipe is simple, delicious and elegant for any date night or dinner with friends.
    4.67 from 9 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Pork Recipes
    Cuisine American
    Servings 6
    Calories 482 kcal

    Ingredients
      

    • 1 ½ pound pork tenderloin
    • ¼ cup flour
    • 1 tablespoon parmesan cheese
    • 1 teaspoon Italian seasoning
    • salt and pepper
    • 4 tablespoons of butter
    • 4 tablespoons of olive oil
    • 2 teaspoons of minced garlic
    • 1 cup dry white wine
    • ¾ cup stock
    • ¾ heavy cream
    • the juice of 2 lemons
    • 2 tablespoons of capers
    • ½ pound angel hair pasta

    Instructions
     

    • Slice the pork tenderloin into ½ inch medallions.
    • Salt and pepper both sides of the medallions.
    • Place the medallions in a zip top bag, leave it open, and gently pound the tenderloins thin.
    • Combine the flour, parmesan cheese and Italian seasoning on a plate with a fork.
    • Press the pork tenderloin medallions in the flour mixture. Be sure to cover all side with flour.
    • Transfer to a clean plate.
    • Heat the butter and olive oil in a heavy bottom, wide pan over medium high heat.
    • Sear the medallions in the oil and flip to the second side when the first side has some lovely color on it. Remember what I always say, color equals flavor!
    • Remove from the pan and place on a clean plate, cover with foil.
    • Deglaze the pan with a cup of dry white wine. Deglazing a pan is adding a liquid to a hot pan to help lift the delicious, caramel bits of flavor off the bottom of a pan.
    • Add the heavy cream.
    • Add chicken stock.
    • Here is where that tangy layer of flavor that lemon piccata is known for. Juice 2 lemons and add them to the sauce.
    • Add 2 tablespoons of capers to the sauce. If you have never had capers before this is a great dish to try them in.
    • Bring the sauce to a boil and add the pork tenderloin medallions back into the sauce.
    • Allow the sauce to reduce and concentrate its flavors.
    • Serve over cooked angel hair pasta.

    Video

    Notes

    Pork Piccata Tips:

    • Keep in mind that pork tenderloins are just that, tender. Don't put a lot of muscle behind your pounding. You are just looking for the tenderloins to be flatter than they are currently.
    • The National Pork Board recommends sautéing pork tenderloin medallions (of ¼ to ½ inch thickness) 4 to 8 minutes and until tender.
    • You are welcome to substitute light cream or even whole milk for the heavy cream, but I prefer the heavy cream. Trust me on this one. Please.

    Nutrition

    Serving: 1Calories: 482kcalCarbohydrates: 26gProtein: 34gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 13gCholesterol: 109mgSodium: 332mgFiber: 2gSugar: 7g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    posted Feb 14, 2017

    More Main Dishes

    • Spatchcock Turkey Recipe
    • Sous Vide Mississippi Pot Roast Recipe
    • Sous Vide Beef Burgundy Recipe
    • Chicken Dorito Casserole
    199 shares
    • Facebook141
    • Twitter

    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
    Learn More about me!

    Popular Posts

    • Rhubarb Dump Cake Recipe Without Jello
    • Boat Dip Recipe (Tiktok Famous)
    • How To Make Jam: Strawberry
    • Tomato Paste Recipe

    Most Recent

    • 43 Best Tailgating Recipes - Game Day Food
    • Chocolate Chip Cake Mix Cookies
    • Pumpkin Muffins with Cake Mix Recipe
    • Smoked Pineapple Recipe (5 Flavor Options)

    Seasonal Favorites

    • Black Raspberry Pie Recipe
    • Blueberry Syrup Recipe with Canning Instructions
    • Pickling Beets (Easy Refrigerator Pickled Beet Recipe)
    • Pork Shoulder In Crock Pot (Recipe)
    Savoring The Good, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Savoring The Good, LLC makes no claims of expert status and the owner will not be liable for any losses, injuries, or damages from the use of the information found on this website.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Savoring The Good®