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Pork Piccata


This is the greatest dish to serve company because it can be prepared ahead of time and reheated easily and it's a crowd pleaser.

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Rate this recipe 4.4/5 (9 Votes)


  • 1/4 cup flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1 1/4 pounds pork tenderloin, sliced into 1/2 inch thick medallions
  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup wine
  • 1 cup chicken broth
  • 3 Tablespoons lemon juice
  • parsley, optional


Preparation time 10mins
Cooking time 50mins


Step 1

Salt and pepper medallions and coat with flour. Heat olive oil in large skillet and brown the pork on both sides, transfer to plate.

Add the garlic to the same skillet, then immediately add the wine and cook over medium high heat. As the wine reduces, stir to dissolve the small bits and juices remaining in the pan from the meat. Cook until the wine is reduced by about half, 5-6 minutes.

Add broth and lemon juice, cook additional 5 minutes.

Return pork medallions to the skillet and heat until the sauce thickens and the meat is cooked, about another 20 minutes.

Serve over pasta, potatoes or rice, top with parsley.

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