Pork Tenderloin Piccata Recipes

PORK TENDERLOIN LEMON PICCATA

Steps:

• Slice the pork tenderloin into 1/2 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.

PORK PICCATA

Steps:

• Pound chops between sheets of plastic wrap with flat side of meat mallet.
• Cut meat into bite-sized pieces.
• Mix flour, salt and pepper.
• Dip pieces in flour mixture.
• Cut 6-8 paper thin slices of lemon.
• Set aside.
• Squeeze remaining lemon for juice (you should have about 1/4 cup).
• Brown pork pieces in olive oil and remove from pan.
• Pour in 1/2 cup of broth and deglze pan, Turn heat down to simmer, return meat to pan and place lemon slices on top of meat.
• Cover and simmer for 15 min.
• Remove lemon slices and discard.
• Remove meat from pan and keep warm.
• Add remaining broth, simmer for about 5 min.
• then add lemon juice, simmer a little longer; add a small blob of butter to the pan and swirl.
• This adds a nice gloss to the sauce.
• Return meat to pan to warm.

LEMONY PORK PICCATA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
• Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
• Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
• Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
• Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

PORK TENDERLOIN WITH OLIVE-PICCATA SAUCE

Steps:

• Cut pork crosswise into 1-inch thick slices.
• Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
• Sprinkle thyme, salt and pepper over medallions.
• Heat oil in a large nonstick skillet over medium heat until hot.
• Add medallions; cook 4 minutes per side or until no longer pink in center.
• Transfer to a serving plate; keep warm.
• Add garlic to drippings in skillet; cook and stir 30 seconds.
• Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
• Stir in olives; heat through.
• Spoon sauce over medallions; top with parsley.

PORK TENDERLOIN LEMON PICCATA MEDALLIONS

Steps:

• Slice the pork tenderloin into 1/2 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 color on it, about 4 to 8 minutes total and until tender. 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 and then chicken stock. Juice 2 lemons and add to the sauce. Then add the capers and bring the sauce to a boil; add the pork medallions back to into the sauce. Allow the sauce to reduce and concentrate the flavors.
• Serve along side cooked angel hair pasta and garnish with chopped parsley and a lemon slice.

PORK LOIN PICCATA

Steps:

• Season pork with salt and pepper. Dredge chops in flour.
• Heat butter and olive oil in large nonstick skillet over medium high heat until butter is melted and foamy. Cook chops 6 to 8 minutes, turning once, or until well browned on both sides. Remove to serving platter and cover to keep warm.
• Add lemon juice, wine and remaining 2 tablespoons butter to pan. Cook 2 minutes, scraping up browned bits. Stir in remaining ingredients and pour over chops.