You may have tried pork piccata at a fine restaurant, but have you wanted to make an elegant meal like this at home? In this House Works, Chef Judy joins us in the kitchen with a delicious recipe for roasted pork piccata. It's sure to impress your guests or family.
Pork Tenderloin Piccata
1 1/2 pounds pork tenderloin, whole
1 teaspoon sea salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons lemon peel
1/2 teaspoon cayenne pepper
2 tablespoons oil, grape seed
1 tablespoon unsalted butter
1/2 cup dry vermouth
1/2 cup lemon juice
3/4 cup low sodium chicken broth
6 slices lemon
1/2 cup capers
1 teaspoon cornstarch mixed in 1/4 cup water
Mix black pepper, salt, cayenne pepper and lemon peel. Rub mixture over tenderloin. Melt butter in large skillet along with grape
seed oil over medium-high heat. Brown tenderloin on all sides until golden brown, about 5-6 minutes (total time). Place tenderloin
in a 400 degree oven and cook until internal temperature reaches 135 degrees. Remove from oven and let rest. The temperature will
raise to 145 degrees.
Add vermouth to skillet and scrape up the bits in the pan. When reduced, add lemon juice and chicken broth. Stir and cook 2-3
minutes. Add cornstarch mixture and cook until sauce is slightly thickened. Add Capers.
To serve, slice tenderloin in thin slices. Pour sauce over slices and garnish with lemon slices.
Per Serving (excluding unknown items): 231 Calories; 10g Fat (44.6% calories from fat); 25g Protein; 4g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 542mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.