Pork Tenderloin Piccata

Enjoy a gourmet meal at home with this pork tenderloin piccata recipe! It's fast and easy and features juicy pork medallions smothered in a sumptuous lemon caper sauce.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Trim 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. 2Add 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. 3Add 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. 4Stir in the cream and return the pan to the heat. Once it's bubbling again, add the pork back into the skillet.
5. 5Cook 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. 6Garnish with freshly chopped parsley and/or parmesan cheese if you like.