Welsh Family Kitchen
Pork Picatta
1 pork tenderloin single
Flour for dredging
4 T Extra Virgin Olive Oil
2 t Minced Garlic
1 cup white wine
1/8 cup lemon juice
2 T Capers
2 T Butter
1/4 Cup Finely Chopped parsley
Cut the pork tenderloin single into 8 cutlets and pound thinly. Season the pork with salt and lemon pepper and then dredge in flour. Pat off excess flour.
In a large frying pan, heat EVOO over medium-high heat. Sauté pork cutlets for 2 minutes per side and remove to plate.
Add garlic to the pan and sauté for 1 minute. Add wine, lemon juice, and capers and bring to a boil; cook until reduced by half.
Return to a simmer and stir in the butter and parsley until the butter has melted and is incorporated into the sauce.
Return the pork to the pan and coat with the sauce. Transfer to serving plate and top with remaining sauce.
2018-10-19: We used a pork tenderloin single, half leftover, served with small shells and Brussels’ Sprouts. The leftovers made sandwiches the next day.
2018-08-05: Adapted from the recipe for Veal Picatta.
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