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Pork piccata with a lemon caper sauce is an easy, 30-minute stovetop dish perfect for weeknight dinners or impressing guests.
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If you’re looking for a quick, flavorful meal that feels fancy but is easy to whip up, Italian-inspired pork tenderloin piccata is the answer. Slicing pork tenderloin into medallions makes it a fast-cooking meal!
This method is perfect when you don’t have the hands-off time needed for baking pork tenderloin.
The lemon butter sauce with capers gives this dish a zesty kick. It's not just for chicken piccata or lemon chicken cutlets. Use the sauce and cooking method with just about any protein.
Serve it with roasted cauliflower rice or Parmesan kale salad, and you’ve got a complete, low-carb meal that looks and tastes like you spent way more time on it than you actually did!
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Ingredient Notes
Here's what you'll need to make this easy pork loin piccata recipe:
Of special note:
- Pork tenderloin - Remove any silver skin and slice into ½-inch thick medallions. Thin-sliced boneless pork chops can be used instead.
- Chicken broth, chicken stock, or vegetable broth.
- Flour can be omitted if desired. See the section below on the low-carb option.
- Lemon juice - If using fresh lemons, zest one of them to enhance the flavor even more.
- Capers add tangy lemon flavor to the dish.
Optional Variation: Replace up to half of the chicken stock with white wine.
Tip to Easily Slice Pork Tenderloin
Chill the pork tenderloin in the freezer for 10-15 minutes before slicing with a sharp knife.
Please refer to the recipe card below for the full ingredient list and detailed instructions.
Directions with Pictures
Follow these steps to make pork tenderloin piccata on the stovetop:
Step 1. Pat the pork tenderloin medallions dry with a paper towel and season them with salt and pepper on both sides. Dredge them lightly in flour, shaking off any excess.
Step 2. Heat olive oil and two tablespoons of butter in a large skillet over medium-high heat. Add the slices of pork tenderloin and cook until golden brown, about 3-4 minutes per side. Remove and keep warm.
Step 3. In the same skillet, add the remaining butter, chicken broth, lemon juice, and capers, scraping up any browned bits. Bring to a gentle boil and simmer over medium-high for about 4-5 minutes or until the sauce has thickened.
Step 4. Return pork tenderloin medallions to the pan and spoon some sauce over them. Garnish with fresh parsley, and enjoy.
Top Tip
Don't overcook the pork medallions. Pork tenderloin should be cooked to an internal temperature of 145°F and will have a slightly pink center. The exact timing will vary based on the thickness of the medallions.
If you have fresh parsley, sprinkle it over the top to finish the dish!
Low-Carb, Gluten-Free Option
Dredging pork in flour helps create a nice crust, but it’s not absolutely necessary.
Simply season the chicken breasts with salt and pepper, then cook them in the skillet until golden brown. Since no flour is used, you may need to simmer the sauce a bit longer to achieve the desired thickness.
Either way, you’ll still get that delicious, tangy flavor that makes piccata so irresistible.
Serving Ideas
At my house, dinner is complete when I add a side of loaded cauliflower mash, balsamic asparagus, or crispy green beans.
Storage
Store leftover pork piccata in an airtight container in the refrigerator for up to 3-4 days. When reheating, spoon leftover sauce over the pork, cover, and microwave in short bursts, or reheat on the stovetop over low heat.
More Pork Tenderloin Recipes
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Pork Piccata with Lemon Caper Sauce
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Ingredients
- 1 pound pork tenderloin sliced into ½ inch medallions; see notes below
- ¼ cup flour leave off for low-carb version; discard the excess flour
- 2 tablespoons olive oil
- 4 tablespoons butter divided
- ¼ cup lemon juice about 2 lemons
- ½ cup chicken broth, low-sodium or vegetable broth
- 2 tablespoon capers
Instructions
- Pat the pork tenderloin medallions dry with a paper towel and season them with salt and pepper on both sides. Dredge them lightly in flour, shaking off any excess.
- Heat olive oil and two tablespoons of butter in a large skillet over medium-high heat. Add the slices of pork tenderloin and cook until golden brown, about 3-4 minutes per side. Remove and keep warm.
- In the same skillet, add the remaining butter, chicken broth, lemon juice, and capers, scraping up any browned bits. Bring to a gentle boil and simmer over medium-high heat for about 4-5 minutes or until the sauce has thickened.
- Return pork tenderloin medallions to the pan and spoon lemon caper sauce over them. Garnish with fresh parsley and enjoy.
Notes
Nutrition
Lisa says
Simple and delicious! Thank You for sharing!
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Janet says
I have tried this with chicken but what a great way to use that tenderloin, that is so reasonably priced and very good. My guy (and me) loved the recipe (didn't have capers) will next time. It's def a keeper. Thanks so much.
Michelle says
Easy and impressive. Tasty too. Thank you
Marjory Pilley says
I’m so happy you enjoyed it!
Allison says
This turned out so good!! I love those capers!
Marjory Pilley says
I'm so happy to hear that you enjoyed it!