This pork tenderloin piccata is a delightful, elegant meal that you can quickly make on a weeknight or plan to use for special occasions. The recipe can easily be doubled for larger groups.
Pork tenderloins are a wonderful cut to work with. They are slender, long pieces of pork. They are incredibly tender without much fat, an excellent choice if you are looking for leaner meats. Plus, they are not as expensive as other cuts of meat – we love them!
In this recipe the tenderloin is sliced into 1/8 to 1/4-inch thick pieces. They are lightly floured (use gluten-free flour!) and fried in oil and butter. You can leave out the butter for dairy-free, just add more oil.
The sauce feels luxurious but only contains a small amount of butter, a healthier option if you are watching your diet. The capers are small bright punches of flavor that amp up the impact of the sauce.
Pork tenderloin piccata is the perfect way to show your love for your friends and family. Easy to make and quick to cook, you’ll be able to make this luscious and fancy meal any day of the week!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Ingredients needed for Pork Tenderloin Piccata:
- Pork tenderloin
- Gluten-free flour blend or regular flour
- Olive oil
- Butter, optional
- Capers
- Fresh lemon juice and zest
- Chicken broth
- Cooked rice
PRO Tip – What are Capers?
Capers are the flower buds from prickly bushes that grow throughout the Mediterranean region and add a burst of flavor to your dishes. Most capers are sold in jars in brine, but some are packed in salt. The salted ones need to be well rinsed. The brined capers can be drained and used directly from the jar or rinsed if you prefer. They add a salty, briny, tangy flavor to your dishes.
PRO Tip:
If the recipe is telling you to add a number of ingredients at the same time, you can combine them in advance and have them all ready to easily add. In today’s recipe I combined in a measuring cup, the capers, lemon zest, juice, and chicken stock. Then when I was ready, they were simple to pour them all in at the same time.
How to make Pork Tenderloin Piccata:
- Slice the pork tenderloin into 1/8 to 1/4-inch thick slices and sprinkle both sides of the pork pieces with a little flour; reserve any extra flour to thicken the sauce at the end
- Heat the oil in a skillet then add the butter and melt (or use more oil for dairy-free); add pork to the pan and sauté, turning once until cooked through and lightly browned, just a few minutes, then remove the pork with tongs and set aside – cover with foil to keep warm in the oven
- Add capers, zest, lemon juice, and chicken broth to the pan and cook until thickened slightly, stirring occasionally; if the sauce doesn’t thicken enough, sprinkle with a little more flour (you can use the reserved extra flour if you have any) or make a cornstarch slurry and stir it into the sauce
- When the sauce is thickened, divide the pork between the plates and top with the sauce and season with pepper; serve with cooked rice to soak up the delicious sauce
PRO Tip:
If the sauce doesn’t thicken enough, you can use a cornstarch slurry. This is made by whisking together 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Whisk this into the sauce and return to a boil to activate the cornstarch.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Small strainer
- Grater/zester
- Citrus reamer
- Liquid measuring cups
- Tongs
- 12-inch skillet
Gluten-Free Tips:
Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, or your own flour blend are all good choices for small amounts of flour in recipes.
Pork Tenderloin Piccata (Gluten Free)
Pork Tenderloin Piccata is a delightful, elegant meal that you can quickly make on a weeknight or plan to use for special occasions. The sauce feels luxurious but
only contains a small amount of butter (or use all oil), a healthier option if you are watching your diet. Don’t miss this amazing meal!
Ingredients
- 2 tbsp gluten-free flour blend or regular flour
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- Pinch of kosher salt
- About 12 oz pork tenderloin
- 2 tbsp extra virgin olive oil
- 2 tbsp butter, or more oil
- 1 tbsp minced shallot, optional
- 2 tbsp capers, rinsed and drained
- 2 tsp freshly grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 3/4 cup low-sodium chicken broth
- Kosher salt and black pepper to taste
- Cooked rice, for serving
Instructions
- Preheat the oven to 175°F. In a bowl, whisk together the flour, thyme, pepper, and salt; set aside.
- Cut the pork tenderloin into 1/8 to 1/4-inch-thick slices. Sprinkle both sides of pork pieces lightly with the seasoned flour. Reserve any leftover flour.
- In a 12-inch skillet, heat the oil. Add butter and melt (or use more oil). Add the pork to the pan and sauté, turning once until cooked through and lightly browned. Remove pork from the pan and place on a small baking sheet. Keep warm, covered loosely with foil, in the oven.
- Sprinkle the shallots in the pan and cook until softened, about 2 minutes (add a little more oil if needed). Sprinkle in any remaining flour and stir until fully incorporated. Then add the capers, zest, lemon juice, and chicken broth, scraping up any browned bits off the bottom of the pan. Continue cooking, stirring often, until the sauce has reduced by half and thickens. If the sauce doesn’t thicken enough, sprinkle in a little more flour or make a
cornstarch slurry (see PRO TIP below). Taste and adjust seasonings. - When the sauce thickens, remove pork from the oven and divide the meat between two or three plates and top each with some sauce. Season to taste with kosher salt and pepper. The capers are salty, so be careful if you add salt.
- Serve with cooked rice to soak up the leftover delicious sauce.
Recipe found at www.theheritagecook.com
Notes
Commercial blends such as Pamela's All-Purpose Artisan Blend, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices for small amounts of flour in recipes.
PRO Tip:
If the sauce doesn’t thicken enough, you can use a cornstarch slurry. This is made by whisking together 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Whisk this into the sauce and return to a boil to activate the cornstarch.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 613Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 103mgSodium: 414mgCarbohydrates: 54gFiber: 2gSugar: 1gProtein: 37g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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