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–+ servings

Pork Tenderloin Lemon Piccata

Created by: Sarah Mock
A plate with lemon piccata pasta on it.
prep time10 minutes
cook time20 minutes
total time30 minutes
Makes 6

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.

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.

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