Piccata is an Italian dish of chicken escalope, dredged in flour then browned and served with a lemon, caper and butter sauce. As pork tenderloin is so lean, it lends itself really well to this dish too, as it needs only a brief cooking time.
Next time: try our easy pork tenderloin with fennel and butter beans
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Ingredients
- 2 large potatoes, peeled and roughly chopped
- 1 pork tenderloin fillet (approx. 460g)
- 30g plain flour
- 1 tbsp vegetable oil
- 70g unsalted butter, diced
- 1 sage sprig
- 1 apple, cored and cut into 8 wedges
- 1 tbsp capers, plus one tsp of their brine
- 50ml whole milk
- 1 lemon wedge
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Method
- Heat the oven to 180°C fan/gas 6. Put the potatoes in a pan of salted water and bring to the boil. Cook for 15-20 minutes, or until soft.
- Meanwhile, cut the pork into 2cm thick discs. Season with salt and pepper, sprinkle the flour onto a plate, then dust the pork medallions on each side.
- When the potatoes are roughly half-cooked, put a large ovenproof frying pan over a medium-high heat and pour in the oil. Once hot, add the pork medallions and cook for 2 minutes on each side. Add 40g of the diced butter along with the sage, apple and capers (and 1 tsp of their brine), baste for 1 minute, then put in the oven for 4 minutes. Leave to rest while you prepare the mash.
- Drain the potatoes, leave for a minute to steam dry, then tip back into the pan with the remaining butter, milk and a good pinch of salt. Mash until smooth (see tips). Divide the mash among bowls and top with the pork medallions and apple wedges. The resting juices from the pork will have mixed with the butter and caper brine in the pan to create a sauce. Season the sauce with a squeeze of lemon, then spoon it over the pork.
Nutrition
- 789kcals Calories
- 41.1g f(21.2g saturated) Fat
- 36.2g Protein
- 65.3g (9.1g sugars) Carbs
- 6.5g Fibre
- 36.2g Salt
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