Pork Tenderloin Piccata: Juicy Medallions in Lemon Caper Sauce
By Isabella Quinn
Prep
5 min
Cook
20 min
Total
25 min
Servings
4
Pork Tenderloin Piccata features pork medallions in a lemon and caper sauce. Pork Tenderloin Piccata is an easy weeknight dinner made with meaty pork. Lemon and capers provide a sharp contrast to the flavors of this Italian-American dish. Pork Tenderloin Piccata can be prepared in 25 minutes or less. Consider serving Pork Tenderloin Piccata with other dishes.
Ingredients
- •1 pound pork tenderloin
- •Salt & pepper (to taste)
- •¼ teaspoon garlic powder
- •Flour (for dredging)
- •4 tablespoons butter (divided)
- •¼ cup chicken broth (or dry white wine)
- •1 tablespoon lemon juice
- •1 lemon zest (of 1 lemon)
- •1 tablespoon brined capers (drained)
- •½ 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.
Nutrition (per serving)
354
Calories
25g
Protein
26g
Fat
4g
Carbs
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