PORK TENDERLOIN PICCATA MEDALLIONS

Love Chicken Piccata! So, applying piccata techniques to little pork tenderloin medallions is even better. Hey, pork has more flavor and is juicier than a chicken breast. Just be careful to not overcook these little gems. A quick sear to brown them in a pan with olive oil and butter then finish in the piccata liquid.

I took a 6 ounce pork tenderloin and sliced into 1 1/2 pieces then pounded them just a bit. Dust them with a little pepper seasoned flour and go. The capers offer most of the salt you will need, so be careful adding more salt.

This was enough for two of us.

Ingredients:

• 1/4 cup flour

• 1/2 tsp black pepper

• One 6-8 ounce pork tenderloin, trimmed of fat

• Olive oil

• 4 tbsp unsalted butter

• 2 tbsp minced shallots

• 1/2 cup low-sodium chicken stock

• 1 tsp fresh lemon juice

• 1 tbsp rinsed capers

• Chopped parsley

Directions:

• Take the pork tenderloin and slice into 1 1/2 inch pieces, then pound them to about 1/2 inch thick. Season lightly with Kosher salt.

• Season the flour with 1/2 tsp of black pepper.

• In a medium skillet over medium heat, add 1 tsp of olive oil then add 2 tbsp of unsalted butter. Dust the pork medallions lightly with flour, shaking off the excess. When the butter has stopped sizzling, add to the skillet and cook until brown, about 2 minutes. Turn and cook another 1 minute. Remove to a plate and keep warm.

• Remove all the oil from the skillet and add 2 tbsp of butter. Add the minced shallots and cook, stirring, for about 1 1/2 minutes.

• Add the chicken stock, lemon juice, and lemon zest and bring to a simmer. Cook for about 1 minute then add the capers. Let the sauce simmer and reduce by half. Add 2 tbsp of cold butter and whisk until melted. Add 2 tbsp of chopped parsley to the skillet then add the tenderloins back. Let them cook for 1 minute.

• Plate the medallions on a plate then top with the pan sauce, capers, and shallots. Garnish with more parsley and serve with Dijon mustard.