Pork Tenderloin Piccata

Pork Lion Piccata

Yes it’s a twofer! Two pork loin recipes in one day! So exciting, I know.
You can choose to bread the meat or not, no biggie.

Pork Tenderloin Piccata

2 lb.(900gr) Pork Tenderloin Medallions
Salt & Pepper

1 cup (124g)Flour
2 Eggs
2 cups (241g) Breadcrumbs
2 tablespoons Dry Italian Herb Mix
1/2 cup (118ml) Canola Oil (for frying)

2 tablespoons Butter
Zest and Juice of 2 Lemons
1/2 cup (118ml) White Wine
1 cup (236ml) Chicken Stock
2 tablespoons Capers
1/2 cup (118ml) Heavy Cream
1 tablespoon chopped Fresh Parsley

Cut your pork loin into about 1/2 inch (1cm) medallions. Place your pork between two pieces of plastic wrap or parchment paper and pound until very thin. Season with salt and pepper.

If dredging, place the flour, eggs and breadcrumbs into separate containers. Mix the Italian herbs with the breadcrumbs.

Dredge the pieces of pork, first in the flour, then the eggs, finally, the breadcrumbs. Set aside on a sheet tray covered in parchment while you complete the rest.

If you’re not breading the meat, add 2 tablespoons of butter to a large saute pan and cook over medium high heat about 2 minutes a side. Set the meat aside while you make the sauce.

Heat the oil in a large saute pan over medium high heat. Add the breaded pork to the pan a few at a time so as not to crowd the pan. Cook the meat 2-3 minutes a side or until the breading is golden brown. Set the finished pieces aside while you finish the rest.

Wipe or pour the frying oil out of your pan and replace on the stove. (you can use a separate pan for frying and sauce making…but why?)

Reduce the heat to medium and add the butter, white wine, chicken stock, lemon juice and zest.
Stir and bring to a simmer.
Add the capers and heavy cream. Simmer and reduce about 7-10 minutes until thickened.

Pour the sauce over the meat and serve with parsley sprinkled over.

Print this recipe? Pork Tenderloin Piccata

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