Pork Tenderloin Piccata’
Portion Size: 3 oz meat plus 2 T topping
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 lbs. boneless, lean, pork tenderloin, thinly sliced into ¼ inch thickness | Trim any fat. |
| 1/2 cup flour | |
| 1 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 1/4 cup vegetable oil | |
| 1/4 cup water | |
| 1/4 cup lemon juice | |
| 1 lemon | Washed and thinly sliced. |
| 1/4 cup capers | |
| 1/4 cup chopped fresh parsley |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine flour, salt, pepper in a shallow dish. Dredge pork in flour mixture; shake off excess. | |
| 2 | In a large frying pan, heat vegetable oil over medium heat. | |
| 3 | Add pork. Cook about 3 minutes a side until tender and opaque. Remove and keep warm. | Cook pork until internal temperature reaches 155 degrees F. |
| 4 | Add water to pan juices. Cook 1 minute scraping up brown bits from bottom of pan. Add lemon juice and heat to boiling. | |
| 5 | Return pork to pan and cook until sauce thickens slightly, about 3 minutes. | |
| 6 | Serve chicken on a large platter garnished with lemon slices, capers, and parsley. |
Posted in Pork Dinner Recipes
