Pork Tenderloin Piccata Aka: Pork with Herbs and Lemon Noreen & Marion|
Terrifically easy, absolutely terrific! From Ruth Smith's kitchen.
1 & 1/2 pounds pork tenderloin, trimmed of any membrane, cut crosswise
into 12 slices, and pounded thin, cut side down, between 2 sheets
of moistened wax paper.
Flour seasoned with salt and pepper, for dredging the pork
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup dry white wine
1/4 cup fresh lemon juice
2 tablespoons finely chopped fresh parsley leaves
I teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
I teaspoon dried oregano, crumbled
Dredge the pork lightly in the flour mixture, shaking off the excess. In a large
heavy skillet, heat 1 tablespoon of the butter with 1 tablespoon of the oil over
moderately high heat until the foam subsides. Add half the pork slices, and saute
them for 4 minutes, turning once.
Transfer the pork with tongs to a platter and keep it warm, covered.
Saute the remaining pork in the remaining butter and oil in the same manner and
keep it warm and covered.
Add the wine to the skillet and deglaze the skillet over high heat, scraping up
the brown bits, until the mixture is reduced by half.
Add the lemon juice, parsley, basil, thyme and oregano, swirling the skillet to
combine the mixture well.
Pour the sauce over the pork, and serve immediately.
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