Pork Piccata with Lemon Caper Sauce

Pork tenderloin picatta with a a lemon caper sauce on a white plate surrounded by lemon slices.

Pork Piccata with Lemon Caper Sauce

Pork tenderloin piccata with a lemon caper sauce is an easy, 30-minute stovetop dish perfect for weeknight dinners or impressing guests.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 332kcal

Author Marjory Pilley

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

You'll find step-by-step pictures, serving ideas, and more tips above.

Tip for slicing pork tenderloin: Chill the pork tenderloin in the freezer for 10-15 minutes before slicing with a sharp knife.

Top Tip: Don't overcook the medallions. Pork tenderloin should be cooked to an internal temperature of 145°F and will have slightly pink centers. The exact timing will vary based on the thickness of the medallions.

Optional Variation: Replace up to half of the chicken stock with white wine.

Low-Carb Option: Omit flour for an even lower-carb and SBD Phase 1 friendly version.

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.

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