Photo by Alexandra Grablewski for So Easy

 

This Pork Piccata showcases one of my everyday favorite ways to cook—browning meat or poultry in a skillet, then creating a sauce using the pan scrapings for maximum flavor. It is quick and simple, and you get your protein and sauce in one pan. Here the meat is tender pork tenderloin and the sauce is a delectable lemony wine reduction enhanced with briny capers. I like to serve it with steamed spinach and mashed potatoes.

 

Pork Piccata

 

Ingredients:

 

¼  cup all-purpose flour

¾  teaspoon salt, divided

¾  teaspoon freshly ground black pepper, divided

1 ¼  pounds pork tenderloin, sliced crosswise into 1/4-inch-thick medallions

2 tablespoons olive oil

3 cloves garlic, minced

1 cup dry white wine (may substitute additional chicken broth)

1 cup low-sodium chicken broth

3 tablespoons fresh lemon juice

2 tablespoons drained capers

1 tablespoon unsalted butter, optional

2 tablespoons chopped parsley

 

Directions:

 

Combine the flour and 1/4 teaspoon each of the salt and pepper in a medium bowl. Add the pork medallions and toss until well-coated.

Heat the oil in a large skillet (not nonstick) over medium-high heat. Working in 2 batches if needed so as not to crowd the pan, cook the pork until it is browned on both sides, 1 to 2 minutes per side. Transfer the meat to a plate.

Add the garlic to the same skillet, then immediately add the wine and cook over medium-high heat. As the wine reduces, stir to dissolve the small bits and juices remaining in the pan from the meat. Cook until the wine is reduced by about half, 4 to 5 minutes.

Add the chicken broth, lemon juice, capers, remaining salt and pepper and cook until the mixture has reduced slightly, an additional 3 to 4 minutes. Add the butter, if using, and stir until it is melted.

Return the pork medallions to the skillet and heat through until the sauce thickens and the meat is cooked to medium doneness, about 3 minutes.

Serve sprinkled  with the parsley.

 

Makes 4 servings

Serving size: 5 to 6 medallions and 2 tablespoons sauce

 

Per Serving:

Calories 310; Total Fat 11 g (Sat Fat 2 g) ; Protein 32 g; Carb 10 g; Fiber 1 g; Cholesterol 90 mg; Sodium 660 mg, Sugars 0 g