PORK TENDERLOIN LEMON PICCATA
This pork tenderloin lemon piccata medallion recipe is simple, delicious and elegant for any date night or dinner with friends.
Provided by Sarah Mock
Categories Pork Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Slice the pork tenderloin into 1/2 inch medallions.
- Salt and pepper both sides of the medallions.
- Place the medallions in a zip top bag, leave it open, and gently pound the tenderloins thin.
- Combine the flour, parmesan cheese and Italian seasoning on a plate with a fork.
- Press the pork tenderloin medallions in the flour mixture. Be sure to cover all side with flour.
- Transfer to a clean plate.
- Heat the butter and olive oil in a heavy bottom, wide pan over medium high heat.
- Sear the medallions in the oil and flip to the second side when the first side has some lovely color on it. Remember what I always say, color equals flavor!
- Remove from the pan and place on a clean plate, cover with foil.
- Deglaze the pan with a cup of dry white wine. Deglazing a pan is adding a liquid to a hot pan to help lift the delicious, caramel bits of flavor off the bottom of a pan.
- Add the heavy cream.
- Add chicken stock.
- Here is where that tangy layer of flavor that lemon piccata is known for. Juice 2 lemons and add them to the sauce.
- Add 2 tablespoons of capers to the sauce. If you have never had capers before this is a great dish to try them in.
- Bring the sauce to a boil and add the pork tenderloin medallions back into the sauce.
- Allow the sauce to reduce and concentrate its flavors.
- Serve over cooked angel hair pasta.
Nutrition Facts : ServingSize 1, Calories 482 kcal, Carbohydrate 26 g, Protein 34 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 332 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 13 g
PORK TENDERLOIN WITH OLIVE-PICCATA SAUCE
Ripped off without guilt from the Lindsay Olive Company website. Obviously you could use any brand olives, but that wouldn't be very nice after they gave us this recipe, now would it? ;o)
Provided by Sandi From CA
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork crosswise into 1-inch thick slices.
- Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
- Sprinkle thyme, salt and pepper over medallions.
- Heat oil in a large nonstick skillet over medium heat until hot.
- Add medallions; cook 4 minutes per side or until no longer pink in center.
- Transfer to a serving plate; keep warm.
- Add garlic to drippings in skillet; cook and stir 30 seconds.
- Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
- Stir in olives; heat through.
- Spoon sauce over medallions; top with parsley.
Nutrition Facts : Calories 192.8, Fat 9.7, SaturatedFat 2.6, Cholesterol 74.8, Sodium 443.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 24.1
PORK TENDERLOIN LEMON PICCATA MEDALLIONS
Pork Tenderloin Lemon Piccata Medallions With Pork Tenderloin, Flour, Parmesan Cheese, Italian Seasoning, Salt, Pepper, Butter, Olive Oil, Garlic, Dry White Wine, Chicken Stock, Heavy Cream, Lemons, Capers, Angel Hair Pasta, Parsley, Lemon Slices
Provided by Pork
Categories Main Dishes
Time 25m
Number Of Ingredients 17
Steps:
- Slice the pork tenderloin into 1/2 inch medallions. Salt and pepper both sides of the medallions.Place the medallions in a zip top bag, leave it open, and gently pound the tenderloins thin.
- Combine the flour, Parmesan cheese, and Italian seasoning on a plate with a fork. Press the pork tenderloin medallions in the flour mixture. Be sure to cover all side with flour. Transfer to a clean plate.
- Heat the butter and olive oil in a heavy bottom, wide pan over medium high heat.Sear the medallions in the oil and flip to the second side when the first side has some color on it, about 4 to 8 minutes total and until tender. Remove from the pan and place on a clean plate, cover with foil.
- Deglaze the pan with a cup of dry white wine. Deglazing a pan is adding a liquid to a hot pan to help lift the delicious, caramel bits of flavor off the bottom of a pan. Add the heavy cream and then chicken stock. Juice 2 lemons and add to the sauce. Then add the capers and bring the sauce to a boil; add the pork medallions back to into the sauce. Allow the sauce to reduce and concentrate the flavors.
- Serve along side cooked angel hair pasta and garnish with chopped parsley and a lemon slice.
PORK PICCATA
This recipe came from a Time-Life recipe book and originally called for veal; however, since veal is so expensive and difficult to come by, I use pork with the same very tasty results. I like to serve this with crusty French bread and a green salad.
Provided by Mary Alice Zurbach
Categories Pork
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Pound chops between sheets of plastic wrap with flat side of meat mallet.
- Cut meat into bite-sized pieces.
- Mix flour, salt and pepper.
- Dip pieces in flour mixture.
- Cut 6-8 paper thin slices of lemon.
- Set aside.
- Squeeze remaining lemon for juice (you should have about 1/4 cup).
- Brown pork pieces in olive oil and remove from pan.
- Pour in 1/2 cup of broth and deglze pan, Turn heat down to simmer, return meat to pan and place lemon slices on top of meat.
- Cover and simmer for 15 min.
- Remove lemon slices and discard.
- Remove meat from pan and keep warm.
- Add remaining broth, simmer for about 5 min.
- then add lemon juice, simmer a little longer; add a small blob of butter to the pan and swirl.
- This adds a nice gloss to the sauce.
- Return meat to pan to warm.
Nutrition Facts : Calories 592, Fat 26, SaturatedFat 9.2, Cholesterol 247.9, Sodium 513.2, Carbohydrate 4, Fiber 1.2, Sugar 1.1, Protein 81.2
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