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–+ servings
Pork Tenderloin Lemon Piccata
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
This pork tenderloin lemon piccata medallion recipe is simple, delicious and elegant for any date night or dinner with friends.
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A plate with lemon piccata pasta on it.
Prep Time10 minutes
Cook Time20 minutes
Prep Time30 minutes
servings6

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

  1. Slice the pork tenderloin into ½ inch medallions.
  2. Salt and pepper both sides of the medallions.
  3. Place the medallions in a zip top bag, leave it open, and gently 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. Be sure to cover all side with flour.
  6. Transfer to a clean plate.
  7. Heat the butter and olive oil in a heavy bottom, wide pan over medium high heat.
  8. 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!
  9. Remove from the pan and place on a clean plate, cover with foil.
  10. 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.
  11. Add the heavy cream.
  12. Add chicken stock.
  13. Here is where that tangy layer of flavor that lemon piccata is known for. Juice 2 lemons and add them to the sauce.
  14. Add 2 tablespoons of capers to the sauce. If you have never had capers before this is a great dish to try them in.
  15. Bring the sauce to a boil and add the pork tenderloin medallions back into the sauce.
  16. Allow the sauce to reduce and concentrate its flavors.
  17. Serve over cooked angel hair pasta.

Nutrition

Serving: 1 | Calories: 482kcal | Carbohydrates: 26g | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 109mg | Sodium: 332mg | Fiber: 2g | Sugar: 7g

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.
CoursePork Recipes
CuisineAmerican
Keywordpork piccata
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