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Pork piccata with mashed potatoes and roast apples

Name: Pork piccata with mashed potatoes and roast apples
Prep time: 25 min
Total time: 25 min
Yield: Serves 2
Cuisine: Italian recipes
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

Easy
February 2023

Easy
February 2023

Test kitchen approved

Serves 2
Hands-on time 25 min

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

Nutrition: per serving

Calories: 789kcals
Fat: 41.1g f(21.2g saturated)
Protein: 36.2g
Carbohydrates: 65.3g (9.1g sugars)
Fibre: 6.5g
Salt: 36.2g

Nutrition: per serving

Calories: 789kcals
Fat: 41.1g f(21.2g saturated)
Protein: 36.2g
Carbohydrates: 65.3g (9.1g sugars)
Fibre: 6.5g
Salt: 36.2g

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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

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.

delicious. tips

If you want restaurant-style smooth mash, push the potatoes through a sieve using the back of a spoon (a little extra butter certainly helps too). This must be done whilst the potatoes are still hot, otherwise they will turn gluey. Work in batches to make it easier.

Eco tip: Adding some caper brine brings a naturally sharp, salty flavour which cuts through the buttery sauce and uses up something which usually gets poured down the sink.