Pork Tenderloin Piccata

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Enjoy a gourmet meal at home with this pork tenderloin piccata recipe! It's fast and easy and features juicy pork medallions smothered in a sumptuous lemon caper sauce.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Keyword: Pork Tenderloin Piccata

Servings:

Author: Natasha Bull

Ingredients

1 pound pork tenderloin
Salt & pepper to taste
1/4 teaspoon garlic powder
Flour (for dredging)
4 tablespoons butter divided
1/4 cup chicken broth or dry white wine
1 tablespoon lemon juice + zest of 1 lemon
1 tablespoon brined capers drained
1/2 cup heavy/whipping cream
Garnish: chopped parsley and/or freshly grated parmesan cheese optional, to taste

Instructions

Trim off excess fat and silver skin and slice the pork tenderloin into about 1" thick pieces (rounds). Season generously with salt & pepper and sprinkle with garlic powder. Coat the pork pieces in flour.
Add half the butter to a skillet over medium-high heat. Once the pan is hot, add the pork and cook for about 3 minutes/side until golden. Take the pan off the heat and transfer the pork to a plate.
Add the chicken broth, lemon juice, lemon zest, remaining butter, and capers to the skillet. Scrape up any browned bits from the bottom of the pan.
Stir in the cream and return the pan to the heat. Once it's bubbling again, add the pork back into the skillet.
Cook for another 3-5 minutes or until the pork is cooked through and the sauce has reduced to your liking (you may need to turn down the heat if it's bubbling too much).
Garnish with freshly chopped parsley and/or parmesan cheese if you like.

Notes

If you don't want the cream in it, I recommend leaving it out vs. using something lower fat like half-and-half because the sauce is likely to curdle and not thicken as well. To make this recipe without cream, increase the chicken broth to 3/4 cup.

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