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Pork piccata is a nice alternative to the ubiquitous chicken. Tender pork tenderloin comes together with lemon, capers and a bit of butter.
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5 from 3 votes

pork piccata

Pork picatta is a great alternative to the usual chicken. The sauce is nicely balanced. Lemony but not overly so.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main
Cuisine: Italian
Servings: 2


  • 1 14 oz ounce pork tenderloin
  • flour to dredge the pork
  • 2 Tbsp butter in all
  • 2 Tbsp olive oil in all
  • Juice of 1/2 lemon
  • 1/2 cup chicken stock
  • 1 Tbsp capers
  • Italian flat parsley minced. Don't use curly parsley.
  • salt
  • pepper


  • Remove any silverskin from the pork tenderloin.
  • Cut the pork across the tenderloin into 3/4 inch medallions.
  • Pound the medallions to 1/4 inch thick.
  • Season both sides of the pork with salt and pepper.
  • Heat a heavy skillet over medium heat.
  • Add one Tbsp butter and one Tbsp olive oil.
  • Dredge the pork in the flour and fry until the edges start to turn white, about 60-90 seconds. Only add as much as will fit comfortably in one layer.
  • Flip and cook another 45 seconds to one minute. You don't want to overcook the pork.Remove pork from pan.
  • Add remaining Tbsp olive oil and repeat with the remaining pork.
  • Deglaze the pan with the lemon juice, stirring constantly. When it has almost completely evaporated add the chicken stock and simmer for about 1 minute.
  • Return the pork and accumulated juices to the pan to warm up the pork. Simmer about a minute. The flour from the pork will thicken the sauce slightly. Add the capers.
  • Off heat add the remaining one Tbsp butter to enrich the sauce. Jostle the pork around a bit to distribute the butter. Awkward but easier than removing all the pork. Adjust seasoning.
  • Sprinkle with Italian parsley.