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Pork Piccata My Way

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“I love pork, my hubby loves veal, or even chicken, which is fabulous because you can exchange the pork for any of the above. This goes great with a tossed salad and a glass of wine, or two! I personally add extra wine, butter and olive oil, so that I have lots of the wine sauce.I recommend that you try it by the recipe and then you can adjust the sauce ingredients to suit you. Some like a lot of sauce like I do, others don't. I found this in a paperback at the check stand.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut each tenderloin into 6 (2 oz) medallions.
  2. Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-"inch thickness, using a meat mallet or rolling pin.
  3. Combine flour, salt, and pepper; dredge pork in flour mixture.
  4. Cook half of the pork in 1 1/2 tablespoons olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned.
  5. Remove from skillet; keep warm.
  6. Repeat procedure with remaining pork and olive oil.
  7. Add wine and lemon juice to skillet; cook until thoroughly heated.
  8. Add butter, chopped parsley, and capers, stirring until butter melts.
  9. Arrange pork medallions over fettuccine; drizzle with wine mixture.
  10. Garnish, if desired.
  11. Serve immediately.

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