PORK TENDERLOIN LEMON PICCATA
This pork tenderloin lemon piccata medallion recipe is simple, delicious and elegant for any date night or dinner with friends.
Provided by Sarah Mock
Categories Pork Recipes
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1, Calories 482 kcal, Carbohydrate 26 g, Protein 34 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 332 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 13 g
PORK TENDERLOIN WITH OLIVE-PICCATA SAUCE
Ripped off without guilt from the Lindsay Olive Company website. Obviously you could use any brand olives, but that wouldn't be very nice after they gave us this recipe, now would it? ;o)
Provided by Sandi From CA
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 192.8, Fat 9.7, SaturatedFat 2.6, Cholesterol 74.8, Sodium 443.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 24.1
PORK TENDERLOIN LEMON PICCATA MEDALLIONS
Pork Tenderloin Lemon Piccata Medallions With Pork Tenderloin, Flour, Parmesan Cheese, Italian Seasoning, Salt, Pepper, Butter, Olive Oil, Garlic, Dry White Wine, Chicken Stock, Heavy Cream, Lemons, Capers, Angel Hair Pasta, Parsley, Lemon Slices
Provided by Pork
Categories Main Dishes
Time 25m
Number Of Ingredients 17
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 color on it, about 4 to 8 minutes total and until tender. 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 and then chicken stock. Juice 2 lemons and add to the sauce. Then add the capers and bring the sauce to a boil; add the pork medallions back to into the sauce. Allow the sauce to reduce and concentrate the flavors.
- Serve along side cooked angel hair pasta and garnish with chopped parsley and a lemon slice.
PERFECT PORK TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pork tenderloin: Preheat the oven to 425 degrees F.
- Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
- Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
- Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
- For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
- Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.
PORK TENDERLOIN
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Baste the tenderloin in olive oil and generously rub with the Cajun rub. Bake for about 30 to 40 minutes. Remove the tenderloin from oven, split in half and stuff with a layer of spinach, sun-dried tomatoes and shredded jalapeno jack cheese. Grill stuffed tenderloin for 20 to 30 minutes. Slice and serve immediately.
PORK PICCATA
This recipe came from a Time-Life recipe book and originally called for veal; however, since veal is so expensive and difficult to come by, I use pork with the same very tasty results. I like to serve this with crusty French bread and a green salad.
Provided by Mary Alice Zurbach
Categories Pork
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Pound chops between sheets of plastic wrap with flat side of meat mallet.
- Cut meat into bite-sized pieces.
- Mix flour, salt and pepper.
- Dip pieces in flour mixture.
- Cut 6-8 paper thin slices of lemon.
- Set aside.
- Squeeze remaining lemon for juice (you should have about 1/4 cup).
- Brown pork pieces in olive oil and remove from pan.
- Pour in 1/2 cup of broth and deglze pan, Turn heat down to simmer, return meat to pan and place lemon slices on top of meat.
- Cover and simmer for 15 min.
- Remove lemon slices and discard.
- Remove meat from pan and keep warm.
- Add remaining broth, simmer for about 5 min.
- then add lemon juice, simmer a little longer; add a small blob of butter to the pan and swirl.
- This adds a nice gloss to the sauce.
- Return meat to pan to warm.
Nutrition Facts : Calories 592, Fat 26, SaturatedFat 9.2, Cholesterol 247.9, Sodium 513.2, Carbohydrate 4, Fiber 1.2, Sugar 1.1, Protein 81.2
PORK LOIN PICCATA
A restaurant classic, 'piccata' sauce is made with capers and lemon juice for a sprightly contrast to mild pork chops; juices from the pan add depth of flavor. The same sauce also works well for flattened boneless chicken breasts.
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Season pork with salt and pepper. Dredge chops in flour.
- Heat butter and olive oil in large nonstick skillet over medium high heat until butter is melted and foamy. Cook chops 6 to 8 minutes, turning once, or until well browned on both sides. Remove to serving platter and cover to keep warm.
- Add lemon juice, wine and remaining 2 tablespoons butter to pan. Cook 2 minutes, scraping up browned bits. Stir in remaining ingredients and pour over chops.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 5 g, Cholesterol 72.2 mg, Fat 14.1 g, Fiber 0.2 g, Protein 19 g, SaturatedFat 6.1 g, Sodium 208 mg, Sugar 0.3 g
LEMONY PORK PICCATA
A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.
Provided by Jackie Cree
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g
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