On my last trip to the store, I saw a package of beautiful little pork medallions at a ridiculously low price. So, last night I decided to try something new. A lemony sauce with capers that was perfect with the pork and the garlic mashed potatoes.
It was amazingly good and quite easy--I'll have to fix it for company sometime. It would be terrific with chicken, or it could go vegetarian/vegan with big Portabella mushrooms and vegetable broth. Highly recommended.
Pork Piccata
¼cupall-purpose flour
1teaspoonsalt
1 teaspoonfreshly ground black pepper
1 teaspoon garlic powder
2poundspork tenderloin, cut into 1 1/2 inch
pieces
2tablespoonsolive oil
⅓ cup balsamic vinegar
½ cup chicken broth
Zest and juice from one lemon
1 tablespoon capers
Italian (flatleaf) parsley
Directions
Combine the flour, granulated garlic, salt, and pepper in a shallow bowl. Roll the pork medallions in the flour mixture till coated.
Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Squeeze in the lemon juice. Simmer till thickened slightly. Garnish with Italian parsley.
(Adapted slightly from a recipe I found HERE Sorry about the white background. When I attempt to paste as plain text, everything goes kerflooey.)
