5 from 1 vote
Pork piccata in a silver skillet.
Pork Medallions with Picatta Sauce
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
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.
Course: Entrées
Cuisine: Italian
Keyword: Beef, Breakfast/Brunch, Chicken, Vegetarian, Seafood, Paleo Friendly, Pork, Gluten Free, Pasta, Sauces, Easter, Holiday Favorites, Lunch, Vegan, One Pot Meal, Great Snacks, Sandwiches, Individual Servings, Make Ahead, Quick and Easy
Servings: 4
Calories: 741 kcal
Author: The Blue Jean Chef, Meredith Laurence
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.
Nutrition Facts
Pork Medallions with Picatta Sauce
Amount Per Serving
Calories 741 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 11g 55%
Cholesterol 319mg 106%
Sodium 564mg 24%
Potassium 1890mg 54%
Total Carbohydrates 11g 4%
Sugars 1g
Protein 96g 192%
Vitamin A 8.6%
Vitamin C 19.6%
Calcium 3.6%
Iron 28.9%
* Percent Daily Values are based on a 2000 calorie diet.