📝 About This Recipe
A sophisticated twist on the classic Italian veal dish, this Pork Piccata features tender, thin-sliced loin medallions dredged in seasoned flour and pan-seared to golden perfection. The magic lies in the bright, velvety pan sauce—a harmonious emulsion of dry white wine, zesty fresh lemon, and briny nonpareil capers. It is a vibrant, restaurant-quality meal that balances rich, buttery savory notes with a refreshing citrus finish, perfect for an elegant weeknight dinner.
🥗 Ingredients
The Pork
- 1.5 pounds Pork tenderloin or boneless loin (cut into 1/2-inch thick medallions)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Freshly cracked black pepper
- 1/2 teaspoon Garlic powder
For Searing
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Unsalted butter (for the initial sear)
The Piccata Sauce
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup Chicken stock (low sodium preferred)
- 1/4 cup Fresh lemon juice (about 1-2 large lemons)
- 3 tablespoons Nonpareil capers (drained and rinsed)
- 4 tablespoons Unsalted butter (cold, cut into cubes)
- 2 cloves Fresh garlic (minced)
- 1 small Shallot (finely minced)
For Garnish
- 2 tablespoons Fresh Italian flat-leaf parsley (finely chopped)
- 4-5 pieces Lemon slices (thinly sliced for presentation)
👨🍳 Instructions
-
1
Place the pork medallions between two sheets of plastic wrap. Use a meat mallet or the bottom of a heavy skillet to gently pound them to an even 1/4-inch thickness.
-
2
In a shallow pie dish or wide bowl, whisk together the flour, salt, black pepper, and garlic powder until well combined.
-
3
Pat the pork dry with paper towels. Dredge each piece of pork in the seasoned flour, shaking off any excess. The coating should be very light.
-
4
Heat a large 12-inch stainless steel or cast-iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.
-
5
Once the butter is foaming, add the pork medallions in a single layer. Do not overcrowd the pan; work in batches if necessary.
-
6
Sear the pork for 2-3 minutes per side until beautifully golden brown and just cooked through. Remove the pork to a warm plate and tent loosely with foil.
-
7
Reduce the heat to medium. In the same skillet, add the minced shallots and cook for 1 minute until translucent, scraping up the browned bits (fond) from the bottom.
-
8
Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.
-
9
Pour in the white wine to deglaze the pan. Increase the heat slightly and let the wine simmer for 2-3 minutes until reduced by half.
-
10
Stir in the chicken stock, lemon juice, and capers. Continue to simmer for another 3-4 minutes until the liquid has slightly thickened.
-
11
Turn the heat to low. Whisk in the cold butter, one tablespoon at a time, moving constantly until the sauce is glossy and emulsified.
-
12
Taste the sauce and adjust seasoning with extra salt or pepper if needed. Stir in half of the chopped parsley.
-
13
Return the pork medallions and any accumulated juices back into the skillet. Spoon the sauce over the meat and simmer for 1 minute just to reheat.
-
14
Transfer to a serving platter, garnish with the remaining parsley and fresh lemon slices, and serve immediately.
💡 Chef's Tips
Use cold butter at the very end to finish the sauce; this creates a thick, velvety emulsion rather than an oily separation. Do not overcook the pork—because it is pounded thin, it cooks very quickly and can become tough if left on the heat too long. If you prefer a thicker sauce, you can toss the cold butter cubes in a tiny bit of flour before whisking them into the pan. Always use fresh lemon juice; bottled juice lacks the bright acidity and essential oils required for a true piccata. If you don't cook with alcohol, substitute the white wine with extra chicken stock and a teaspoon of white wine vinegar.
🍽️ Serving Suggestions
Serve over a bed of buttery Angel Hair pasta or linguine to soak up the extra sauce. Pair with roasted asparagus or sautéed garlic spinach for a vibrant green side. A crisp, chilled glass of Pinot Grigio or a dry Sauvignon Blanc complements the citrus notes perfectly. Accompany with a slice of crusty Italian bread to ensure not a drop of the lemon-caper sauce goes to waste. For a lower-carb option, serve over cauliflower mash or zoodles.