Pork Tenderloin Piccata
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Pork tenderloins are a dinnertime staple in our house! Easy to cook and even easier to enjoy, they’re the perfect solution when you want a home-cooked meal in a pinch!
I grew up eating pork all the time, so I stood firmly in the belief that I had tried this hearty protein in all of its forms and with all of the flavors possible. That was until I decided to smother a fresh Heinen’s CARE Certified pork tenderloin in an indulgent piccata sauce!
Most commonly served on chicken, piccata is a light wine-based sauce that’s swimming with herbs, fresh lemon, butter and stock. It also often includes capers for a touch of briny flavor that pairs well with any protein! It is extremely easy to make and complements any of Heinen’s CARE Certified meats, or even fresh seafood, beautifully.
It’s safe to say that if you’re looking for a restaurant-style meal in minutes, this is the recipe for you!
Pork Tenderloin Piccata
Servings: 4
Ingredients
- 2 Heinen's CARE Certified pork tenderloins, butterflied, tenderized and halved
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 Tbsp. Heinen's unsalted butter
- 5 Tbsp. Heinen's extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup Heinen's chicken stock
- 1/4 cup white wine
- 1/2 cup Heinen's capers, rinsed
- 1/2 cup fresh parsley, chopped
Instructions
- Butterfly the pork tenderloin in half with a sharp knife, tenderize it with a meat mallet and cut each piece in half to create four total pieces.
- Season the flattened pork loins with salt and pepper, then dredge them in flour. Shake off any excess.
- In a large skillet over medium-high heat, melt 2 Tbsp. of butter with 3 Tbsp. of olive oil. When the butter and oil start to sizzle, add 2 pieces of pork and cook for 3 minutes. When the pork is browned, flip and cook the other side for 3 minutes. Remove and transfer to a plate.
- Melt 2 more Tbsp. of butter and add another 2 Tbsp. of olive oil. Repeat the cooking process in step 3 with the two remaining pieces of pork.
- When the last two pieces of pork are removed, add the lemon juice, wine, stock and capers to the pan. Return to the stove and bring to a boil.
- Return the cooked pork to the pan and simmer for 5 minutes. Transfer the pork to a platter and add the remaining 2 Tbsp. of butter to the sauce. Whisk vigorously.
- Pour the sauce over pork and garnish with parsley.
