pork piccata
Pork Piccata combines lightly breaded browned pork medallions in a light lemon, butter, and white wine sauce with shallots, garlic, capers, and parsley.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 1/2 pounds pork tenderloin cut into 1-1 1/4 inch pieces
- 1 scoop salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/2 cup low sodium chicken broth
- 3 tablespoons butter, cut into tablespoons
- 3 tablespoons capers, rinsed and drained
- fresh basil, torn
How To Make pork piccata
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Step 1Place the pork pieces on a cutting board and cover them with plastic wrap or place them in a zipper storage bag. Pound the pieces to an even thickness of about 1/4 - 1/3 inch thick using a meat mallet.
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Step 2Whisk the flour, salt, and black pepper. Dredge the pork in the flour mixture.
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Step 3Heat 2 tablespoons of olive oil in a large skillet over medium heat. Pan-fry the pork until browned on both sides and cooked through. Plate the browned pork and cover loosely to keep warm. Carefully wipe the skillet clean.
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Step 4Heat a tablespoon of olive oil in the skillet over medium-low heat. Cook the shallot until tender. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring.
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Step 5Add the wine and reduce by half. Add the lemon juice and chicken broth and simmer for 3 minutes.
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Step 6Remove the pan from the heat and whisk in the butter, capers, and fresh basil or parsley.
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Step 7Return the pork to the skillet. Drizzle the lemon butter wine sauce over the pork and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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