Pork Loin 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.

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 PICCATA WITH LEMON AND CAPERS

Steps:

• You will need to either have your butcher slice your tenderloin roast into thin slices before you bring home, or slice the tenderloin roast yourself using a very sharp knife into 1/2 of an inch thick slices.
• Season the thinly sliced and lightly pounded pork tenderloin slices with coarse kosher salt and freshly ground pepper.
• Dredge the pork tenderloin slices in the all-purpose flour and shake off the excess all-purpose flour.
• Melt two tablespoons of butter with two tablespoons of authentic olive oil.
• When the unsalted butter and authentic olive oil start to lightly bubble or sizzle, add three pieces of dredged pork tenderloin and cook for about 5 minutes.
• When pork is browned, flip and cook the other side of pork tenderloin for 5 minutes. Remove the pork from metal skillet and transfer to a serving platter.
• Melt two more tablespoons butter and add another two tablespoons of olive oil.
• When butter and oil start to sizzle, add the other three pieces of pork tenderloin and brown both sides using the same method as above. Remove the cooked pork tenderloin from the heat and add pork tenderloin to the serving platter.
• Continue the above process with the last two tablespoons of unsalted butter and two tablespoons of authentic olive oil till all the pork tenderloin slices are done.
• Add the freshly squeezed lemon juice, chicken stock, splash of white table wine, and the Spanish capers to the metal skillet.
• Return to the stove and bring to a light boil, scraping up browned bits from the metal skillet for extra flavor. Check for seasoning. Return all the cooked pork tenderloin slices to the metal skillet and simmer for about 4- 5 minutes.
• Remove the pork tenderloin and place on a clean platter.
• Add the remaining two tablespoons of the unsalted butter to the sauce and whisk.
• Pour the sauce over the pork tenderloin slices and garnish with fresh parsley and lemon slices.

PORK LOIN PICCATA

Steps:

• 1. Place the tenderloin between two sheets of waxed paper and flatten to 1/8 inch thickness with a meat mallet or rolling pin. Set aside.
• 2. Combine egg and milk in a shallow dish; mix well. Combine flour, salt and pepper in a shallow dish. Stir well. Dip pork into egg mixture and roll in flour mixture.
• 3. Coat a large skillet with about 1/4 inch olive oil and heat over medium heat; When hot, add meat and cook until golden brown and cooked through; turning once. About 3-4 minutes on each side. Add a bit more oil only if needed during the cooking process. Keep warm on a serving platter.
• 4. Drain oil and wipe pan clean. Melt 1/4 cup butter in skillet. Add flour to melted butter and stir until well blended and only very slightly browned. Add chicken broth and lemon juice to skillet; cook 2-3 minutes until thickened. Remove from heat and stir in 1 Tbsp. white wine. Pour over pork; garnish with lemon slices and fresh parsley if desired. Serve with rice or pasta.

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.