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Pork Piccata with Linguini Recipe

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This recipe for Pork Piccata with Linguini is from The Coates Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 - 1/2 lb. pork tenderloin, trimmed
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 tablespoons butter, divided
2 tablespoons capers
4 teaspoons garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1/4 cup lemon juice

cooked linguine or rice

Directions:
Directions:
Cut tenderloin into 1/2-inch thick medallions. Preheat oven to 200 degrees. Place pork between plastic wrap and pound with a mallet to 1/8-inch thickness. In s shallow dish, combine flour, salt and pepper. Coat pork in flour mixture. Heat oil and 2 tablespoons butter in a large non-stick skillet over medium-high heat. Cook pork for 1 1/2 - 2 minutes per side or until golden brown. Remove from heat; place pork in oven. Return skillet to stovetop over medium heat; add capers and garlic and cook for 1 minute. Add chicken broth, wine and lemon juice. Cook for 4 minutes, stirring frequently. Add remaining 2 tablespoons butter. Cook, stirring until butter is melted and sauce has thickened slightly, about 1 minute. Remove from heat. Pour sauce over pork and linguine.

 

 

 

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