Pork Piccata My Way

“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:
Metric

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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