Lemony Pork Piccata Recipe

step 1

• STEP 1.Thinly slice the pork tenderloin into 1/2 inch medallions.

step 2

• STEP 2.Pound to 1/4 inch and make it wider.

step 3

• STEP 3.Season with kosher salt and pepper, dust with flour on both sides and set aside on a plate.

step 4

• STEP 4.In a skillet melt 2 tablespoons of butter and the olive oil.

step 5

• STEP 5.Sauté on each side until golden brown and edges are crispy.

step 6

• STEP 6.Remove medallions from the pan and keep warm.

step 7

• STEP 7.Add the garlic to the skillet and cook for a minute.

step 8

• STEP 8.Add the other 2 tbsp of flour to the pan and stir, cook for a minute.

step 9

• STEP 9.Whisk in the chicken stock and scrape up the browned bits.

step 10

• STEP 10.Sauce will thicken.

step 11

• STEP 11.Add the zest from the lemon and chopped rosemary over the sauce, add the juice from the lemon and stir to incorporate.

step 12

• STEP 12.Cook on low for more than 2 minutes.

step 13

• STEP 13.Turn off the heat and add the remaining butter, stir and pour over the pork medallions and serve.

step 14