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:
- 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:
- Slice the pork tenderloin into medallions.
- Season both sides of the medallions.
- 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.
- 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.
- Deglaze the pan with dry white wine.
- Add the heavy cream.
- Add chicken stock.
- 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 angel hair pasta.
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
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.
Ingredients
- 1 ½ pound pork tenderloin
- ¼ Cup Flour, All Purpose
- 1 Tablespoon Parmesan Cheese
- 1 Teaspoon Italian seasoning
- salt and pepper
- 4 Tablespoon of butter
- 4 Tablespoon 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 Tablespoon 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.
Nutrition
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.
posted Feb 14, 2017
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 18 years, Sarah helps the home cook prepare her recipes with professional results.
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