Maria had to leave Texas and came to live with us, she had very little experience cooking so I took on the challenge. She is a bit queasy when it comes to raw food so a pair of gloves and a few breath we were on our way. The other night we made Pork Piccata and she really enjoy the flattening of the meat, works out some pent up energy.
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 slice
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.