Pork Tenderloin Piccata
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. Combine flour, cornmeal, salt and black pepper in shallow dish.
- 2. Slice pork into eight 2" thick slices.
- 3. Place one slice into a resealable plastic food storage bag.
- 4. Using the flat side of a meat tenderizer, flatten the one slice of pork to a 1/4" thickness.
- 5. Coat both sides with flour mixture, shaking off excess.
- 6. Repeat with remaining pork slices; discard any remaining flour mixture.
- 7. Heat large 10" skillet over medium-high heat until hot.
- 8. Place 3 tablespoons of the butter in skillet; swirl until melted.
- 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. Remove from skillet to platter; keep warm.
- 11. Repeat with remaining pork.
- 12. Add broth, lemon juice, zest and garlic to skillet.
- 13. Heat over medium heat 1-2 minutes.
- 14. Add remaining butter to skillet; swirl until melted.
- 15. If desired, sprinkle parsley and capers over pork.
- 16. Carefully pour sauce over pork slices; serve immediately.
This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.
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Pork Tenderloin Piccata Recipe at a Glance
- COURSE: Main Dishes