Pork Tenderloin Piccata

Pork Tenderloin Piccata with Capers and Wine Sauce

A recipe that isn’t appreciated enough is chicken piccata.

I know I didn’t eat it growing up, because I’m a Cajun. But, my mom ALWAYS cooked pork. Pork tenderloin, smothered pork chops, fried tenderized pork. She must have loved pork. But so did we.

You’re going to need a few key ingredients. Heinen’s brand capers, stock and butter are where it’s at!

Now what can I do with pork? Try it smothered in a piccata sauce. When I tell you this was so delicious, we couldn’t wait to have left overs the next day. We only have leftovers because we’re only 2 people, and I made enough for 4. But the more people you have in your family, you can double the recipe if you want! Or make more just to have more meals out of it!

A piccata is so simple, and there are so few ingredients. The simplicity makes it so delicious. Heinen’s really does have the best protein/meat and produce, and their certified care meats are top notch. All you have to do for the pork tenderloin is take a sharp knife to butter fly it down flat, and tenderize it with a meat mallet.

Ingredients

• 2 pork tenderloins, butterflied, tenderized, and then cut in half (4 large pieces)

• Sea salt and freshly ground black pepper

• all-purpose flour, for dredging

• 6 tablespoons unsalted butter

• 5 tablespoons extra-virgin olive oil

• 1/3 cup fresh lemon juice

• 1/2 cup chicken stock

• 1/4 cup white wine

• 1/2 cup brined capers, rinsed

• 1/2 cup fresh parsley, chopped

Instructions

Season the flattened pork loins with salt and pepper. Dredge pork in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of the pork and cook for 3 minutes. When pork is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of pork and brown both sides in same manner. Remove pan from heat and add pork to the plate.

Into the pan add the lemon juice, wine, stock and capers. Return to stove and bring to boil. Return all the cooked pork to the pan and simmer for 5 minutes. Remove pork to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over pork and garnish with parsley.

Two simple sides that I like to make with this meal are roasted potatoes and broccoli! Et voila!