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Pork Tenderloin Piccata

List of Ingredients




Pork Tenderloin Piccata

1 pound boneless pork tenderloin
1/2 cup potato flour or white all-purpose flour
Salt and pepper to taste
1 tablespoon olive oil, divided
1/4 cup lemon juice
4 tablespoons fresh Italian parsley, chopped

Cut the pork tenderloin into medallions about 3/4-inch thick. Put a
few of the medallions at a time into a plastic bag and pound with a
rolling pin or a wine bottle to flatten a bit. Add salt and pepper to
flour. Lightly dredge pork medallions in flour.

Heat half of the oil in a large nonstick saute pan. Place half of the
medallions in the pan and cook at medium heat until slightly browned
(3 to 4 minutes) on each side. Remove from pan.

Heat the other half of the oil in the pan, and brown remaining
medallions. Turn off the heat. Place all the browned pork medallions
in the pan. Add the lemon juice and parsley. Toss together in pan to
coat pork and serve immediately.
Serve with rice or orzo pasta and zucchini medley.

Yield: 4 servings

Recipe