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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
