Pork Tenderloin Piccata: Juicy Medallions in Lemon Caper Sauce

By Isabella QuinnSep 15, 2026

Pork Tenderloin Piccata features succulent pork medallions enveloped in a creamy lemon caper sauce. This dish is ideal for a quick weeknight dinner, combining vibrant flavors and tender meat. The brightness of lemon and the briny punch of capers create an Italian-American classic that’s ready in just 25 minutes. Serve this gourmet meal with your choice of sides for a satisfying experience.

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Prep 5 minCook 20 minTotal 25 min4 servings

Instructions

Trim off excess fat and silver skin and slice the pork tenderloin into about 1-inch thick pieces.

Season generously with salt, pepper, and 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 per 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.

Garnish with freshly chopped parsley and/or parmesan cheese if desired.

Pork Tenderloin Piccata: Juicy Medallions in Lemon Caper Sauce

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Dinner Pork American

Pork Tenderloin Piccata: Juicy Medallions in Lemon Caper Sauce

Name: Pork Tenderloin Piccata: Juicy Medallions in Lemon Caper Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound pork tenderloin; Salt & pepper (to taste); 0.25 teaspoon garlic powder; Flour (for dredging); 4 tablespoons butter (divided); 0.25 cup chicken broth (or dry white wine); 1 tablespoon lemon juice; 1 lemon zest (of 1 lemon); 1 tablespoon brined capers (drained); 0.5 cup heavy cream; Garnish (chopped parsley and/or freshly grated parmesan cheese)

By Isabella QuinnSep 15, 2026

0(0)

Prep 5 minCook 20 minTotal 25 min4 servings

Ingredients

Servings4

•1 pound pork tenderloin
•Salt & pepper (to taste)
•0.25 teaspoon garlic powder
•Flour (for dredging)
•4 tablespoons butter (divided)
•0.25 cup chicken broth (or dry white wine)
•1 tablespoon lemon juice
•1 lemon zest (of 1 lemon)
•1 tablespoon brined capers (drained)
•0.5 cup heavy cream
•Garnish (chopped parsley and/or freshly grated parmesan cheese)

Instructions

1
Trim off excess fat and silver skin and slice the pork tenderloin into about 1-inch thick pieces.
2
Season generously with salt, pepper, and garlic powder.
3
Coat the pork pieces in flour.
4
Add half the butter to a skillet over medium-high heat.
5
Once the pan is hot, add the pork and cook for about 3 minutes per side until golden.
6
Take the pan off the heat and transfer the pork to a plate.
7
Add the chicken broth, lemon juice, lemon zest, remaining butter, and capers to the skillet.
8
Scrape up any browned bits from the bottom of the pan.
9
Stir in the cream and return the pan to the heat.
10
Once it's bubbling again, add the pork back into the skillet.
11
Cook for another 3-5 minutes or until the pork is cooked through and the sauce has reduced to your liking.
12
Garnish with freshly chopped parsley and/or parmesan cheese if desired.