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Pork Piccata My Way
By FLUFFSTER on February 23, 2007
Photo by MsSally
7 Reviews
- Prep Time: 20 mins
- Total Time: 50 mins
- Servings: 6
Photo by MsSally
About This Recipe
"I love pork, my hubby loves veal, or even chicken, which is fabulous because you can exchange the pork for any of the above. This goes great with a tossed salad and a glass of wine, or two! I personally add extra wine, butter and olive oil, so that I have lots of the wine sauce.I recommend that you try it by the recipe and then you can adjust the sauce ingredients to suit you. Some like a lot of sauce like I do, others don't. I found this in a paperback at the check stand."
Ingredients
- 1 1/2 lbs pork tenderloin
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup lemon juice
- 3 tablespoons butter or 3 tablespoons margarine
- 1/4 cup fresh parsley, chopped
- 1 1/2 tablespoons capers
- hot cooked fettuccine
- lemon slice
- fresh parsley sprig
Garnishes
Directions
- Cut each tenderloin into 6 (2 oz) medallions.
- Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-"inch thickness, using a meat mallet or rolling pin.
- Combine flour, salt, and pepper; dredge pork in flour mixture.
- Cook half of the pork in 1 1/2 tablespoons olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned.
- Remove from skillet; keep warm.
- Repeat procedure with remaining pork and olive oil.
- Add wine and lemon juice to skillet; cook until thoroughly heated.
- Add butter, chopped parsley, and capers, stirring until butter melts.
- Arrange pork medallions over fettuccine; drizzle with wine mixture.
- Garnish, if desired.
- Serve immediately.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (188 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 306.7
- Calories from Fat 150
- 48%
- Amount Per Serving
- %
- Total Fat 16.7g
- 25%
- Saturated Fat 5.9g
- 29%
- Cholesterol 88.9mg
- 29%
- Sugars 0.7 g
- Sodium 370.1mg
- 15%
- Total Carbohydrate 10.1g
- 3%
- Dietary Fiber 0.5g
- 2%
- Sugars 0.7 g
- 3%
- Protein 24.7g
- 49%
Reviews
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"I never made picatta with pork before so I thought, what the heck. It was a very satisfying and delicious meal. I made it and had lemon pasta on the side. Just yummy!"
By Chef #985766 on January 20, 2012 | 1281352
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"Absolutely delicious! this would also be great with chicken too, I added in garlic powder and cayenne pepper into the four mixture and used seasoned salt, fresh lemon juice is a must for this, I also increased the capers because I love them!, this was made for KK's Chef's Pick forum game and thoroughly enjoyed with a small side salad, thank you for posting Di!"
By Kittencalskitchen on December 16, 2009 | 1009112
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"Fork tender and easy to prepare. Loved the wine/lemon sauce over rice! We didn't bread the tenderloin pieces and added some artichoke hearts with the capers. Definitely worthy of five stars as both a family and a company dish. Thanks."
By MaryToo on December 16, 2009 | 1009192
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"Delicious! My youngest DS said that he liked how tender it was! :) I used half the lemon juice because my family doesn't like too much. Very nice, very easy and great instructions! I served this with mashed potatoes and veggies. Made for Think Pink tag. Thanks FLUFFSTER! :)"
By Nif on October 07, 2009 | 964655
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"Delicious and each bite was even better than the last. This will become a regular on my menu rotation!"
By FoodieFanatic on July 24, 2009 | 913205
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"Made this for supper tonight and it was very tasty, added a bit more lemon just cos we love the taste of it. Fabulous dish, I served it with almond rice and would be happy to do this for a dinner party. Thanks Di, a lovely meal"
By lindseylcw on February 06, 2009 | 804627
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"This was very tasty with a tangy sauce. The sauce was very thin, but very tasty, and went well with the pasta. I really enjoyed the flavor the capers added."
By MsSally on March 24, 2008 | 602988
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