Classically made with a veal cutlet, the Piccata preparation of lightly floured and quickly sautéed cutlets lends itself perfect to tender pork. Serve with buttered broccoli spears, sliced tomatoes garnished with blue cheese and warm dinner rolls.
1 whole pork tenderloin
3 tablespoons all-purpose flour
2 teaspoons lemon pepper
2 teaspoons butter
1/4 cup dry sherry
1/4 cup lemon juice
4 to 6 thin slices lemon
4 tablespoons capers, drained
- Slice tenderloin into 8 equal pieces, flatten each piece gently to a cutlet 1/8-inch thick. Dust cutlets lightly with flour, sprinkle with lemon pepper.
- Melt butter in nonstick pan over medium-high heat. Quickly sauté cutlets, turning once, until golden brown, about 7 to 8 minutes total.
- Add wine add sherry and lemon juice to skillet; shake pan gently and cook 2 minutes, until sauce is slightly thickened.
- Serve garnished with lemon slices and capers.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.