Pork Medallions with Picatta Sauce

Picatta sauce is a great sauce to have in your repertoire because you can pair it with chicken, pork, veal, fish, or seafood. You can also add some white wine to the sauce when adding the chicken stock. Serve over rice or pasta for a perfect and easy meal.

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Pork Medallions with Picatta Sauce

  • Prep Time: 10 m
  • Cook Time: 15 m
  • Total Time: 25 m
  • Servings:
    4

Ingredients

  • 1 pork tenderloin about 1 pound salt freshly ground black pepper
  • ¼ cup all purpose flour
  • 2 tablespoons olive oil
  • ½ lemon sliced ½ shallot, minced
  • 1 clove garlic minced
  • 1 cup chicken stock
  • ¼ cup fresh lemon juice about 2 lemons
  • 3 tablespoons capers drained and rinsed
  • 3 tablespoons butter
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Pre-heat the oven to the lowest temperature you can – usually around 170 ̊F.
  2. Prepare the pork medallions. Remove the silver skin (the silver membrane found on part of the exterior of the tenderloin) by running a sharp knife underneath it and cutting it off the meat. Slice the tenderloin into 1-inch slices. Pound these slices gently with a meat pounder until they are approximately ¾-inch thick. Season the pork medallions with salt and pepper. Lightly dredge the pork in the flour and shake off any excess.
  3. Heat a large skillet over medium-high heat. Once the pan is hot, add the olive oil and sear the pork in batches for about 1½ to 2 minutes per side. Remove the pork and place on a platter, covered with aluminum foil, in the oven to keep warm.
  4. Reduce the heat to medium, add the lemon slices to the pan and brown lightly. Then, add the shallots and garlic to the pan and cook for another minute, taking care not to burn the drippings in the skillet. Add the chicken stock and simmer, scraping up any brown bits on the bottom of the skillet, until the liquid has reduced by half – about 8 minutes.
  5. Add the lemon juice and capers to the skillet and continue to simmer for another 2 minutes. Remove the pan from the heat and stir in the butter to thicken the sauce. Add the parsley and season to taste with salt and pepper. Return the pork medallions and any juices to the skillet and turn to coat all the pieces in the sauce. Serve immediately.
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Comments (9)Post a Reply

    1. Hi David. Yes, I flatten the pork to about ¾-inch thick. That is thick enough so that it gets some color on the outside without drying out inside. If you’d prefer them thinner, you can certainly do that, but make sure you reduce the cooking time in the pan too.
      ML


  1. The veal piccata recipe is awesome! Tasty, flavorful, made me look like a real chef the only thing missing was a big puffy white hat! I did omit the capers, I am not a fan of capers and I did substitute onions for the shallots because onions is what I had on hand and I was anxious to get this recipe going! Delicious… Simply delicious! I want to impress your company: MAKE THIS!!!


  2. I was looking for something easy for dinner tonight, and I just happened to find my Blue Jean Chef newsletter for Quick and Easy Dinners in my email. I took a look and saw this recipe, so I made it. Wow! It’s a knockout! I used boneless pork chops that I just cut in half and pounded out instead of the pork tenderloin, and it was delicious! My wife took one bite and said it must be added to our favorites immediately.


  3. Three tablespoons capers???? One clove garlic??? You must be kidding! This dish had the potential to be a great recipe but the ingredients were either too heavy handed….capers or not enough…garlic. Lemon slices, lemon juice, shallots combined with a gallatically heavy use of capers was way off the mark. My lips are still puckered up a day later. Will try again but NOT as you recommend.

    1. Hi Bill. The beauty of cooking at home is that you can tailor recipes to suit different tastes. I am not a lover of garlic and more than one clove would do me in, but you should feel free to add as much as you like. As for the capers, make sure you drain and rinse capers before you use them and don’t add the brine that they come in. That takes away the acid and leaves you with a salty ingredient instead. The cup of chicken stock and 2 tablespoons of butter to ¼ cup of lemon juice should be enough fat to counteract the acid in the recipe, but again, if you don’t like acidic ingredients decrease the amount of fresh lemon juice that you are using to make this recipe your own. Hope you do find a version that you like.
      ML

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