Lemon Pork on Fettuccine
"Made this one last night. I think Angel Hair pasta would help lighten this dish. It was very good!! A repeat in our family!"
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs pork tenderloin
- 1⁄2 cup flour, all-purpose
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 tablespoons olive oil
- 1⁄2 cup dry white wine
- 1⁄2 cup lemon juice
- 3 tablespoons butter
- 1⁄4 cup fresh parsley, chopped
- 1 1⁄2 tablespoons capers
- hot fettuccine, cooked
-
Garnishes
- lemon slice
- fresh parsley sprig
directions
- Cut each pork tenderloin into 6 (2 ounce) medallions.
- Place between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
- Combine flour, salt, and pepper; dredge pork in flour mixture.
- Cook half of pork in 1 1/2 T hot oil in large skillet over medium heat 2 minutes on each side or until browned.
- Remove pork from skillet; keep warm. Repeat with remaining pork and 1 1/2 tsp oil.
- Add wine and lemon juice to skillet; cook until heated.
- Add butter, chopped parsley, and capers; stir until butter melts.
- Serve pork over pasta; drizzle with wine mixtures.
- Garnish, if desired.
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Reviews
-
This was good, but the sauce seemed really tart. Perhaps too much lemon vs. wine? I'll definitely make it again, but perhaps try a drier wine and a little less lemon. I also added some salt and pepper and it seemed to help the tartness. Otherwise, very easy, fast and yummy!
RECIPE SUBMITTED BY
I grew up in the Midwest and from a Swedish family, so I love food.
My grandmother doesn't normally measure when she cooks and I kind of picked that up from her. Most of my dishes can't be repeated due to this.
I love experimenting!!
