Pork Tenderloin Piccata
Enjoy a gourmet meal at home with this pork tenderloin piccata recipe! It's fast and easy and features juicy pork medallions smothered in a sumptuous lemon caper sauce.
Servings: 4
Ingredients
- 1 pound pork tenderloin
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 4 tablespoons butter divided
- 1/4 cup chicken broth or dry white wine
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 tablespoon brined capers drained
- 1/2 cup heavy/whipping cream
- Garnish: chopped parsley and/or freshly grated parmesan cheese optional, to taste
Instructions
- Trim off excess fat and silver skin and slice the pork tenderloin into about 1" thick pieces (rounds). Season generously with salt & pepper and sprinkle with garlic powder. Coat the pork pieces in flour.
- Add half the butter to a skillet over medium-high heat. Once the pan is hot, add the pork and cook for about 3 minutes/side until golden. Take the pan off the heat and transfer the pork to a plate.
- Add the chicken broth, lemon juice, lemon zest, remaining butter, and capers to the skillet. Scrape up any browned bits from the bottom of the pan.
- Stir in the cream and return the pan to the heat. Once it's bubbling again, add the pork back into the skillet.
- Cook for another 3-5 minutes or until the pork is cooked through and the sauce has reduced to your liking (you may need to turn down the heat if it's bubbling too much).
- Garnish with freshly chopped parsley and/or parmesan cheese if you like.
Notes
- If you don't want the cream in it, I recommend leaving it out vs. using something lower fat like half-and-half because the sauce is likely to curdle and not thicken as well. To make this recipe without cream, increase the chicken broth to 3/4 cup.
Nutrition
Calories: 354kcal | Carbohydrates: 4g | Protein: 25g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 267mg | Potassium: 491mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 793IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg
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