Similar to my Chicken Picatta
Usually we make a dry rub pork loin which although we make it frequently I have not posted yet but this last shipment from Butcher Box had some in it I decided to tur something different. If you want to check it out please use my codes you’ll find http://fbuy.me/oqMxZ this link get $30 off this is from my on my post http://fbuy.me/oqMpH and we both get stuff for free!
Anyway, this was quick, easy, delicious and a good choice. You could do veal and chicken the same way.
- 1 1/4 pound Pork Tenderloin
- ½ cup all-purpose flour or I used cornstarch to make gluten free
- 3 Tablespoons Olive corn oil
- 3 Tablespoons unsalted butter
- 2 cloves garlic thinly sliced
- ¼ cup dry vermouth or white wine or rice cooking wine
- 3 Tablespoons lemon juice
- 1/2 cup chicken broth
- 2 Tablespoons capers drained
- 2 Tablespoons minced flat leaf parsley
- Salt and freshly ground pepper
- If you like a thicker sauce add a little cornstarch dissolved in water at end and cook to thickened.
- Want to get fancy garnish with fresh Lemon slices.
Slice pork into 2-inch thick slices. Place each slice between two pieces of plastic wrap and use the flat side of a meat tenderizer to flatten to ¼-inch thickness. (Season with salt and pepper)
Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.
In a large frying pan over medium-high heat, warm 2 Tbsp. of the olive oil.
Place 4 pieces of pork in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining pork. Place that pork under your foil tent as well.
Reduce the heat to medium and melt 1 Tbsp. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the vermouth, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
Remove the pan from the heat and whisk in the remaining 2 Tbsp. butter, the capers and parsley. Season with salt and pepper.
Drizzle the sauce over pork and serve immediately. I like to put in pan and toss to coat.
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