Pork Tenderloin Piccata
I’m officially losing it. As I was making dinner last night it occurred to me that I forgot to post. It hadn’t even crossed my mind at any other point in the day. In some ways I suppose that’s not too surprising, I mean this is the hobby to my side hustle’s side hustle but still, I love talking to you here at Sly Rooster. It’s the anchor to my week; the calm before the storm, so to speak.
So without further adieu, here’s another winner from Julia Turshen’s Simply Julia. Pork Tenderloin Piccata cooks quickly so it’s a good recipe to whip up when you have a lot going on…Hello, December! The sauce, made of briny capers, tart lemon and a splash of white wine (you can substitute chicken broth), is softened by a bit of butter and poured over the browned pork cutlets. Paired with a salad or garlicky broccoli and either mashed potatoes, lemony spaghetti or rice and you’ve got yourself a beautiful meal. Enjoy!
Pork Piccata
Ingredients
- 1 c all-purpose flour
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 1/2 lbs pork tenderloin cut into 1/4-inch-thick slices
- 3 Tbls extra-virgin olive oil plus more if needed
- 3 Tbls unsalted butter divided
- 3 Tbls drained capers
- 1/2 c dry white wine or chicken stock
- 3 Tbls fresh lemon juice
Instructions
- Place flour, salt and pepper in a shallow bowl and whisk well to combine. Coat the pork slices on both sides with the flour, knocking off any excess (you just want a light coating). Discard any flour that remains.
- Place the olive oil and one tablespoon of butter in a large non-stick skillet ove medium-high heat. Once the butter melts and begins to bubble, add as many pieces of pork to the pan as can fit while still leaving a little space between them. Cook, flipping once, until deeply browned on both sides and cooked through, about 2 minutes per side. Transfer the cooked pork to a serving platter while you continue to cook the rest (add a little oil to the pan in betweeen batches if needed).
- Once all of your pork is cooked through and transfered to the serving platter, add the capers to whatever fat remains in the skillet. Once they start to sizzle, add the white wine (or broth) and bring to a boil. Let the mixture boil for a minute just to reduce a little bit and cook off the raw alcohol taste. Turn the heat to low, add the lemon juice and final two tablespoons of butter, and stir with a wooden spoon to loosen up any bits stuck to the bottom and to make a smooth sauce. Pour the sauce evenly over the pork. Serve immediately.