Pork Tenderloin Piccata

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

Yield: 4 servings
Community Recipe from


  • 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


  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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