Pork Tenderloin Piccata
Gina Homolka
Photo by Food52
- Serves
- 4
- Prep Time
- 30 minutes
If you're looking for a dish that's elegant yet quick enough to make any night of the week, this dish is a winner. It's a family favorite. My daughter Madison absolutely loves the tangy combination of capers and lemon, and I love how tender the pork turns out, even when using lean pork tenderloin. The light, flavorful sauce perfectly complements the delicate medallions of pork, and best of all, it comes together in just 30 minutes.
Perfect Pairings
Serve over pasta or rice, or with crusty bread to soak up the delicious sauce. Roasted vegetables and a simple salad on the side would be great, too.
—Gina
Recipe excerpted from "Skinnytaste High Protein: 100 Healthy, Simple Recipes to Fuel Your Day: A Cookbook" © 2025 by Gina Homolka, Heather K. Jones R.D
Ingredients
- 1 1/2 pounds pork tenderloin
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour or gluten-free flour
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons unsalted butter or nondairy butter
- 1/3 cup low-calorie dry white wine (I like Kim Crawford Illuminate 70-calorie Sauvignon Blanc)
- Juice of 1 large lemon, lemon halves reserved
- 3/4 cup chicken bone broth
- 2 tablespoon capers, drained
- Chopped fresh parsley, for garnish
- 1 lemon, thinly sliced
Directions
- Step 1
Trim and remove any silver skin from the pork tenderloin. Cut the pork across the tenderloin into 12 medallions ¾ inch thick. Place the medallions between wax paper and pound to a ¼-inch thickness. Season both sides of the pork with the salt and pepper to taste.
- Step 2
Place the flour on a shallow plate. Dredge the pork in the flour and shake offany excess.
- Step 3
Heat a 12-inch nonstick skillet over medium-high heat and add the oil Working in batches if needed, sear the pork until golden brown on both sides and just cooked through in the center, about 1 minute per side (they will finish cooking in the sauce later). Remove and set aside on a plate.
- Step 4
Reduce the heat to medium and melt 1 tablespoon of the butter.
Add the white wine to deglaze the pan, scraping up any browned bits. Add the lemon juice, reserved lemon halves, bone broth, and black pepper to taste. Simmer until the sauce is slightly reduced, 3 to 4 minutes.
- Step 5
Discard the lemon halves and add the remaining ½2 tablespoon butter. Return the pork medallions and accumulated juices to the skillet, spooning the sauce over them. Add the capers and simmer until the pork is cooked through (the internal temperature should register 145°F), 3 to 4 minutes.
- Step 6
To serve, sprinkle with parsley and garnish with lemon slices.