Incredibly Tender Pork Piccata Recipe (Pan-Seared)
This fiercely savory pork piccata completely destroys your expensive Italian restaurant cravings! Paper-thin pork medallions aggressively sear in a hot skillet before bathing in a wildly bright, butter-heavy lemon and caper sauce.
Ingredients
- 1.25 lbs incredibly fresh completely lean pork tenderloin cut into 1-inch thick rounds (approx. 560g)
- 1/4 cup totally dry all-purpose flour approx. 30g
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons deeply rich olive oil approx. 30ml
- 1/2 cup high-quality low-sodium chicken broth (approx. 120ml)
- 3 tablespoons completely fresh lemon juice approx. 45ml
- 2 tablespoons briny capers totally drained (approx. 20g)
- 3 tablespoons freezing cold unsalted butter diced into small chunks (approx. 45g)
- 2 tablespoons highly fragrant fresh parsley finely chopped
Instructions
- Prep the Heavy Meat: Drop your completely raw tenderloin rounds directly onto a heavy wooden cutting board. Use a heavy meat mallet to vigorously smash the thick pieces until they become violently thin, wildly flat, quarter-inch cutlets.
- Dredge the Medallions: Aggressively mix your dry white flour, kosher salt, and sharp black pepper directly on a wide ceramic plate. Fiercely press the damp meat into the dry powder until every single tiny crevice is completely covered in a stark white layer, shaking off any excess.
- Sear the Hot Pork: Drop your rich olive oil directly into an intensely hot, completely dry cast-iron skillet over medium-high heat. Let the heavily floured meat aggressively sizzle and completely brown for exactly three minutes per side, then transfer the dark meat to a clean plate.
- Deglaze the Hot Pan: Aggressively pour the savory chicken broth and sharp lemon juice completely into the violently smoking skillet. Use a wooden spoon to heavily scrape the incredibly dark, wildly sticky brown bits directly off the bottom of the hot pan.
- Mount the Cold Butter: Let the highly acidic liquid violently boil and heavily reduce by exactly half. Fiercely drop your freezing cold butter chunks directly into the wildly bubbling juices, aggressively whisking constantly until a remarkably thick, completely glossy yellow sauce forms.
- Coat and Serve: Drop the wildly salty capers and totally rested pork completely back into the heavy, violently bubbling butter sauce. Aggressively spoon the glossy liquid directly over the hot crusts for exactly one minute before vigorously garnishing with fresh parsley and serving immediately with Angel Hair Pasta!
Notes
Sauce Emulsion Warning: You absolutely must avoid horribly soft, room-temperature butter. You desperately need freezing cold dairy chunks to aggressively whisk into the boiling broth; otherwise, the heavy fats will violently separate into a horrible greasy puddle.
Meat Pounding Tip: Do not violently skip the heavy meat mallet. Pounding the tough fibers guarantees the incredibly lean pork rapidly sears in just three minutes without violently drying out.
Storage: Let the furiously bubbling sauce completely cool to total room temperature. Store leftovers in tightly sealed glass containers in the cold refrigerator for up to 4 consecutive days.
Reheating Warning: Reheat gently in a totally dry skillet over very low heat. Violently blasting it in the aggressive office microwave will completely boil the heavy butter, fiercely causing the beautiful glossy sauce to permanently break.