Pork Piccata

John VanHouse from Core Food Service shows us his recipe for a simple Pork Piccata as we celebrate Pork Week presented by Minnesota Pork Board.

Ingredients:

1 each Pork loin
1 cup Flour
Salt and Pepper, as needed
¼ cup Salad oil
2 Tbsp Shallots minced
2 each Lemons
2 Tbsp Capers
¼ cup White wine
½ cup Butter
½ cup Fresh diced tomato

Method:

• Portion cut the pork loin into thin cutlets
• Pound the cutlets gently with a meat mallet
• Dredge the cutlets in seasoned flour
• Preheat a sauté pan over medium high heat
• Add oil to pan when pan is hot
• Gently place cutlets into pan and sear
• Flip cutlets halfway through cooking and finish cooking on second side
• Remove cutlets from pan and repeat based on number of cutlets

For the sauce:

• Return pan to medium heat and add shallots, capers, lemon juice, lemon zest and white wine
• Reduce liquid until almost dry
• Remove pan from heat and mound with cold whole butter stirring constantly
• Add fresh tomatoes
• Adjust seasonings and enjoy!