Pork Tenderloin Piccata with Lemon Caper Sauce Recipe

Introduction

Pork Tenderloin Piccata with Lemon Caper Sauce is a bright and flavorful dish that comes together quickly. Tender pork medallions are pan-seared and served with a zesty lemon and caper sauce, perfect for a weeknight dinner or a special occasion.

Ingredients

• 1 pound pork tenderloin, sliced into 1-inch medallions
• Salt and pepper, to taste
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons capers, drained
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon slices (for garnish, optional)

Instructions

1. Step 1: Season the pork tenderloin medallions with salt and pepper on both sides. Place the flour in a shallow dish and dredge each medallion in the flour, shaking off any excess.
2. Step 2: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the pork medallions in a single layer (cook in batches if needed). Sear for about 3-4 minutes on each side until golden brown and cooked through. Remove pork and set aside.
3. Step 3: In the same skillet, add the chicken broth and scrape up any browned bits from the bottom. Bring to a simmer. Stir in the lemon juice and capers, letting the sauce simmer for 2-3 minutes to reduce slightly. Remove from heat and stir in the remaining tablespoon of butter until melted and smooth.
4. Step 4: Return the pork medallions to the skillet and spoon the sauce over them to coat. Garnish with chopped parsley and lemon slices if desired. Serve immediately.

Tips & Variations

• For extra flavor, marinate the pork medallions in lemon juice and herbs for 30 minutes before cooking.
• Use chicken broth with low sodium to better control the seasoning of the sauce.
• Serve with angel hair pasta or steamed vegetables to complete the meal.
• Substitute turkey medallions if you prefer a leaner option.

Storage

Store leftover pork piccata in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through, being careful not to overcook the pork. The sauce may thicken when chilled; add a splash of chicken broth or water while reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of pork for this recipe?

Yes, boneless chicken breasts or thighs sliced into medallions work well and can be cooked using the same method.

What can I substitute for capers if I don’t have any?

If you don’t have capers, chopped green olives or a small amount of chopped pickles can provide a similar briny flavor in the sauce.

Pork Tenderloin Piccata with Lemon Caper Sauce Recipe

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★★★★★

4.6 from 146 reviews

• Author: anna
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Pork Tenderloin Piccata features tender pork medallions pan-seared to golden perfection and served with a bright, tangy lemon caper sauce. The sauce combines fresh lemon juice, capers, and savory chicken broth, finished with butter for a silky texture. Garnished with parsley and optional lemon slices, this dish is a quick, flavorful meal ready in just 25 minutes.

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Ingredients

Scale 1x2x3x

Pork and Coating

• 1 pound pork tenderloin, sliced into 1-inch medallions
• Salt and pepper, to taste
• 1/2 cup all-purpose flour (for dredging)

Cooking and Sauce

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons capers, drained

Garnish

• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon slices (for garnish, optional)

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Instructions

1. Season and Dredge the Pork: Season the pork tenderloin medallions with salt and pepper on both sides. Place the flour in a shallow dish and dredge each medallion in the flour, shaking off any excess to ensure a light coating.
2. Heat Oil and Butter: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until hot and shimmering, preparing the pan for searing.
3. Sear the Pork: Add the pork medallions to the skillet in a single layer, working in batches if necessary. Cook each side for about 3-4 minutes until the pork is golden brown and cooked through. Remove the pork from the skillet and set aside to keep warm.
4. Make the Lemon Caper Sauce: In the same skillet, pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the pan bottom. Bring the broth to a simmer to concentrate flavors.
5. Add Lemon Juice and Capers: Stir in the fresh lemon juice and drained capers, letting the sauce simmer for 2-3 minutes to reduce slightly and blend the flavors.
6. Finish the Sauce: Remove the skillet from heat and stir in the remaining tablespoon of butter until it melts completely, creating a smooth, rich sauce.
7. Coat the Pork with Sauce: Return the pork medallions to the skillet and spoon the lemon caper sauce over them to coat evenly, warming them through briefly.
8. Garnish and Serve: Sprinkle chopped fresh parsley and optional lemon slices over the pork. Serve immediately for the best flavor and texture. Enjoy your Pork Tenderloin Piccata!

Notes

• For best results, slice pork tenderloin into evenly sized medallions to ensure uniform cooking.
• Do not overcrowd the skillet when searing pork; cook in batches if needed for perfect browning.
• The lemon juice can be adjusted to taste if you prefer a milder or more tangy sauce.
• Serve with pasta, rice, or steamed vegetables to complete the meal.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Keywords: Pork Tenderloin, Piccata, Lemon Caper Sauce, Quick Dinner, Pan-Fried Pork, Easy Pork Recipe