Pork Tenderloin Lemon Piccata Food

PORK TENDERLOIN LEMON PICCATA

Steps:

• Slice the pork tenderloin into 1/2 inch medallions.
• Salt and pepper both sides of the medallions.
• Place the medallions in a zip top bag, leave it open, and gently pound the tenderloins thin.
• Combine the flour, parmesan cheese and Italian seasoning on a plate with a fork.
• Press the pork tenderloin medallions in the flour mixture. Be sure to cover all side with flour.
• Transfer to a clean plate.
• Heat the butter and olive oil in a heavy bottom, wide pan over medium high heat.
• Sear the medallions in the oil and flip to the second side when the first side has some lovely color on it. Remember what I always say, color equals flavor!
• Remove from the pan and place on a clean plate, cover with foil.
• Deglaze the pan with a cup of dry white wine. Deglazing a pan is adding a liquid to a hot pan to help lift the delicious, caramel bits of flavor off the bottom of a pan.
• Add the heavy cream.
• Add chicken stock.
• Here is where that tangy layer of flavor that lemon piccata is known for. Juice 2 lemons and add them to the sauce.
• Add 2 tablespoons of capers to the sauce. If you have never had capers before this is a great dish to try them in.
• Bring the sauce to a boil and add the pork tenderloin medallions back into the sauce.
• Allow the sauce to reduce and concentrate its flavors.
• Serve over cooked angel hair pasta.

PORK PICCATA WITH LEMON AND CAPERS

Steps:

• You will need to either have your butcher slice your tenderloin roast into thin slices before you bring home, or slice the tenderloin roast yourself using a very sharp knife into 1/2 of an inch thick slices.
• Season the thinly sliced and lightly pounded pork tenderloin slices with coarse kosher salt and freshly ground pepper.
• Dredge the pork tenderloin slices in the all-purpose flour and shake off the excess all-purpose flour.
• Melt two tablespoons of butter with two tablespoons of authentic olive oil.
• When the unsalted butter and authentic olive oil start to lightly bubble or sizzle, add three pieces of dredged pork tenderloin and cook for about 5 minutes.
• When pork is browned, flip and cook the other side of pork tenderloin for 5 minutes. Remove the pork from metal skillet and transfer to a serving platter.
• Melt two more tablespoons butter and add another two tablespoons of olive oil.
• When butter and oil start to sizzle, add the other three pieces of pork tenderloin and brown both sides using the same method as above. Remove the cooked pork tenderloin from the heat and add pork tenderloin to the serving platter.
• Continue the above process with the last two tablespoons of unsalted butter and two tablespoons of authentic olive oil till all the pork tenderloin slices are done.
• Add the freshly squeezed lemon juice, chicken stock, splash of white table wine, and the Spanish capers to the metal skillet.
• Return to the stove and bring to a light boil, scraping up browned bits from the metal skillet for extra flavor. Check for seasoning. Return all the cooked pork tenderloin slices to the metal skillet and simmer for about 4- 5 minutes.
• Remove the pork tenderloin and place on a clean platter.
• Add the remaining two tablespoons of the unsalted butter to the sauce and whisk.
• Pour the sauce over the pork tenderloin slices and garnish with fresh parsley and lemon slices.

LEMONY PORK PICCATA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
• Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
• Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
• Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
• Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

LEMON-GARLIC PORK TENDERLOIN

Steps:

• In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.

PORK TENDERLOIN WITH OLIVE-PICCATA SAUCE

Steps:

• Cut pork crosswise into 1-inch thick slices.
• Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
• Sprinkle thyme, salt and pepper over medallions.
• Heat oil in a large nonstick skillet over medium heat until hot.
• Add medallions; cook 4 minutes per side or until no longer pink in center.
• Transfer to a serving plate; keep warm.
• Add garlic to drippings in skillet; cook and stir 30 seconds.
• Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
• Stir in olives; heat through.
• Spoon sauce over medallions; top with parsley.

PORK MEDALLIONS WITH LEMON AND CAPERS

Steps:

• Press pepper onto both sides of pork pieces. Heat 1 tablespoon butter in heavy large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 minutes per side. Transfer to plates and keep warm.
• Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 minutes. Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

POLLO PICCATA

Steps:

• heat oil in small saute pan.
• salt and flour chicken and pat off excess flour.
• add chicken to pan and brown both sides.
• remove chicken and pour out excess oil.
• add lemon juice, I use the lemon juice that comes with the squeeze tops, so its about 1 and a half swirls around the pan, start at the handle, If I had to guess I'd say 2-3 seconds and maybe 1/4-1/3 a cup.
• the lemon juice should simmer a bit, but don't worry, now add the cream and if sauce is too lemony in the end add a little extra, capers, artichokes, butter, and a nice pinch of salt and pepper.
• let the sauce reduce until 3/4 done, when the bubbles begin to get bigger, then turn off the heat.
• add the chicken breast to the pan and let sit for one minute and flip to coat the other side.
• the chicken should be thoroughly cooked and juicy.
• pour sauce over chicken on plate.

LEMON-CAPER PORK MEDALLIONS

Steps:

• Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat., In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm., Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.

LEMON CHICKEN PICCATA

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
• Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
• Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
• Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.