Pork Piccata

Name: Pork Piccata
Ingredients: 1 package Smithfield Roasted Garlic and Herb Marinated Fresh Pork Loin Filet; Salt, plus more to taste; Freshly ground black pepper, plus more to taste; 1/2 cup flour, plus more as needed; 6 tablespoons butter, divided; 6 tablespoons olive oil; 4 tablespoons lemon juice; 4 tablespoons chicken stock; 4 tablespoons capers; 3 tablespoons chopped parsley

10 ingredients

4 steps

Ingredients

1 package Smithfield Roasted Garlic and Herb Marinated Fresh Pork Loin Filet
Salt, plus more to taste
Freshly ground black pepper, plus more to taste
1/2 cup flour, plus more as needed
6 tablespoons butter, divided
6 tablespoons olive oil
4 tablespoons lemon juice
4 tablespoons chicken stock
4 tablespoons capers
3 tablespoons chopped parsley

Directions

1

Slice pork loin into 1/4-inch slices and lightly pound out until thin. Season pork slices with salt and pepper on both sides, and then dredge slices in flour, shaking off the excess.
2

Heat 4 tablespoons butter and the olive oil in large saute pan over medium-high heat until hot. Saute the pork slices for 3 minutes and flip, cooking the other side for 3 minutes, making sure that each side is nicely browned.
3

Remove pork to a plate and deglaze the pan with lemon juice, chicken stock, and capers, using a wooden spoon to scrape the bottom of the pan. Cook until the liquid reduces by about 1/3.
4

Season with salt and pepper, and stir in the remaining 2 tablespoons of butter to slightly thicken. Place pork on platter or plates and garnish with the lemon-caper sauce and parsley to serve.