Pork Tenderloin Piccata

Pampered Chef Recipe: like pork fingers. We like it OK.

Yield: 4 servings
Community Recipe from

Ingredients

  • 1/4 cup(s) all-purpose flour
  • 2 tablespoon(s) yellow cornmeal
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) ground black pepper
  • 1 pound(s) pork tenderloin
  • 1/4 cup(s) butter, divided
  • 1/2 cup(s) chicken broth
  • 2 tablespoon(s) lemon juice
  • 2 teaspoon(s) lemon zest
  • 1 clove(s) garlic, pressed
  • 1 tablespoon(s) snipped fresh parsley
  • 2 tablespoon(s) capers, drained and rinsed

Preparation

  1. 1. Combine flour, cornmeal, salt and black pepper in shallow dish.

  2. 2. Slice pork into eight 2" thick slices.

  3. 3. Place one slice into a resealable plastic food storage bag.

  4. 4. Using the flat side of a meat tenderizer, flatten the one slice of pork to a 1/4" thickness.

  5. 5. Coat both sides with flour mixture, shaking off excess.

  6. 6. Repeat with remaining pork slices; discard any remaining flour mixture.

  7. 7. Heat large 10" skillet over medium-high heat until hot.

  8. 8. Place 3 tablespoons of the butter in skillet; swirl until melted.

  9. 9. Add half of the pork slices to skillet; cook 3 minutes on each side or until pork is golden brown and centers are no longer pink.

  10. 10. Remove from skillet to platter; keep warm.

  11. 11. Repeat with remaining pork.

  12. 12. Add broth, lemon juice, zest and garlic to skillet.

  13. 13. Heat over medium heat 1-2 minutes.

  14. 14. Add remaining butter to skillet; swirl until melted.

  15. 15. If desired, sprinkle parsley and capers over pork.

  16. 16. Carefully pour sauce over pork slices; serve immediately.
December 2013

This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.

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