Pork Tenderloin Piccata

Ingrédients

• 1 pound pork tenderloin
• Salt & pepper (to taste)
• 1/4 teaspoon garlic powder
• Flour (for dredging)
• 4 tablespoons butter (divided)
• 1/4 cup chicken broth (or dry white wine)
• 1 tablespoon lemon juice + zest of 1 lemon
• 1 tablespoon brined capers (drained)
• 1/2 cup heavy/whipping cream
• Garnish: chopped parsley and/or freshly grated parmesan cheese (optional, to taste)

Préparation

1. 1

   Trim off excess fat and silver skin and slice the pork tenderloin into about 1" thick pieces (rounds). Season generously with salt & pepper and sprinkle with garlic powder. Coat the pork pieces in flour.

2. 2

   Add half the butter to a skillet over medium-high heat. Once the pan is hot, add the pork and cook for about 3 minutes/side until golden. Take the pan off the heat and transfer the pork to a plate.

3. 3

   Add the chicken broth, lemon juice, lemon zest, remaining butter, and capers to the skillet. Scrape up any browned bits from the bottom of the pan.

4. 4

   Stir in the cream and return the pan to the heat. Once it's bubbling again, add the pork back into the skillet.

5. 5

   Cook for another 3-5 minutes or until the pork is cooked through and the sauce has reduced to your liking (you may need to turn down the heat if it's bubbling too much).

6. 6

   Garnish with freshly chopped parsley and/or parmesan cheese if you like.