Best Pork Tenderloin Piccata Recipes

Pork Tenderloin With Olive-Piccata Sauce image

Provided by Sandi From CA

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (1 lb) pork tenderloin
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil or 1 tablespoon butter
1 large garlic clove, minced
1/2 cup chicken broth or 1/2 cup stock
1 1/2 tablespoons lemon juice
1/3 cup thickly sliced lindsay manzanilla stuffed olives (or a combination) or 1/3 cup lindsay black pitted ripe olives (or a combination)
2 tablespoons chopped Italian parsley or 2 tablespoons chopped fresh curly-leaf parsley

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 PICCATA image

Categories Pork

Yield 4 people

Number Of Ingredients 3

1/4 c flour. 2T yellow cornmeal. 1/2 tsp salt and 1/4 tsp pepper.1 lb pork tenderloin
sliced into thick slices and pounded flat. 1/4 c butter
divided. 1/2 c chicken broth. 2 T lemon juice and 2 tsp lemon zest. 1 pressed garlic clove. 1 T fresh parsley. 2 T capers.

Steps:

Dredge pressed pork in four andcornmeal mixture with salt and pepper added. Fry in 3T butter over med Till golden. Remove from pan and add remaining ingred. Heat and make a broth. Serve over pork.