Wednesday, March 30, 2011

Pork Piccata

Pork Piccata


2        - (3/4-pound) pork tenderloins
1/2     - cup all-purpose flour
1/2     - teaspoon salt
1/4     - teaspoon pepper
3        - tablespoons olive oil
1/2     - cup Chabilis or other dry white wine
1/2     - cup lemon juice
3        - tablespoons butter or margarine
1/4     - cup chopped fresh parsley
1 1/2  - tablespoons capers
         - hot cooked fettuccine

Garnishes: lemon slices, fresh parsley springs 


Step 1
- Cut each tenderloin into 6 (2-ounce) medaillons. Place, cut side sown, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

Step 2
- Combine flour, salt, and pepper; dredge pork in flour mixture.

Step 3
- Cook half of 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. Remove from skillet; keep warm. Repeat procedure.

Step 4
- Add wine and lemon juice to skillet; cook until thoroughly heated. Add butter, chopped parsley, and capers, stirring until butter melts.

Step 5
- Arrange pork over pasta; drizzle with wine mixture. Garnish if desired. Serve immediately.

Yield: 6 servings

Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page: 209

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