Pork Piccata My Way
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.
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.
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon pepper
- 1/2 cup lemon juice
- 3 tablespoons olive oil
- 1/4 cup fresh parsley chopped
- 1/2 cup dry white wine
- lemon slice
- 1 1/2 lbs pork tenderloin
- 3 tablespoons butter or 3 tablespoons margarine
- 1 1/2 tablespoons capers
- hot cooked fettuccine
- fresh parsley sprig
- Carbohydrate 85.7367127248448 g
- Cholesterol 172.268760125 mg
- Fat 9.06157683819539 g
- Fiber 1.5001366949262 g
- Protein 40.3679858065425 g
- Saturated Fat 2.05881134328679 g
- Serving Size 1 1 serving(s) (467g)
- Sodium 278.102045695074 mg
- Sugar 84.2365760299186 g
- Trans Fat 1.65808459836282 g
- Calories 593 calories
Step-by-step
- 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.
My Go-To Pork Piccata Recipe
As a busy working mom, finding time to cook a delicious and satisfying meal can sometimes feel like a Herculean task. But let me tell you, this Pork Piccata recipe has become a lifesaver. It's quick, easy, adaptable, and incredibly flavorful. Forget those complicated, time-consuming recipes; this one is all about simplicity and deliciousness.
I stumbled upon the basic recipe years ago, tucked away in a paperback cookbook I picked up at the grocery store checkout. What started as a simple pork dish quickly transformed into a family favorite. My husband, who normally prefers veal, even loves this version! The best part? You can easily swap the pork for chicken or veal, making it a versatile meal for everyone's preferences.
What really sets this recipe apart is the sauce. I’ve tweaked it over time, adding a bit more wine, butter, and olive oil for an extra rich and decadent flavor. Some prefer a lighter sauce, others like it drenched in the deliciousness, and there is absolutely nothing wrong with a little extra! The beauty of cooking is personalization, so feel free to adjust the amounts to your liking.
The Magic of the Sauce: The key to a truly exceptional Pork Piccata lies in the sauce. It’s a symphony of flavors – the bright tang of lemon, the subtle sweetness of white wine, the richness of butter, and the briny pop of capers. It all comes together to create a sauce that's both light and decadent, perfectly complementing the tender pork medallions.
Beyond the Plate: This dish is not just a meal; it’s an experience. I often pair it with a simple tossed salad, adding a refreshing counterpoint to the richness of the pork and sauce. And of course, what’s a good meal without a glass (or two!) of crisp white wine? The pairing is just perfect, creating a harmonious blend of flavors that transport you to a little slice of culinary heaven.
Adaptability is Key: This recipe is incredibly adaptable to your needs and preferences. If you’re short on time, you can use pre-cut pork tenderloin medallions to save a few minutes. If you don't have capers, you can easily omit them without drastically impacting the flavor. Feel free to experiment with different herbs and spices to create your own unique twist on this classic dish.
More Than Just a Recipe: This Pork Piccata is more than just a meal; it's a reflection of my approach to cooking. It’s about simplicity, adaptability, and creating delicious food that brings joy to my family and myself. It’s a recipe that speaks to the heart of home-style cooking - a balance between practicality and deliciousness, perfect for busy weeknights or a relaxed weekend lunch. And who doesn't like a few extra minutes to sit down and savor the meal with a glass of wine? It’s the little things that make life extraordinary.
This Pork Piccata recipe isn’t just about following instructions; it’s about creating a dish that reflects your personal taste and culinary journey. So go ahead, give it a try, and let the deliciousness unfold! Enjoy!
