February 24, 2010

Lemony Pork Piccata

Here's another Gooseberry Patch recipe that our whole family loves! (I've tweaked it a bit.)

Lemony Pork Piccata

2 lb. pork tenderloin, sliced into 16 portions

4 t. lemon-pepper seasoning

6 T. all-purpose flour

4T. butter

1/2 c. chicken broth

1/2 c. lemon juice (I use the bottled kind)

Pound pork into slices to 1/8 inch thickness, using a meat mallet or rolling pin. Lightly sprinkle pork with lemon-pepper seasoning and flour. Melt 2 T. butter in a large skillet over medium-high heat. Add half of pork and saute 2-3 minutes on each side until golden, turning once. Repeat procedure with remaining butter and pork. Remove pork to a serving plate; set aside.

Add chicken broth and lemon juice to skillet. Cook 2 minutes until slightly thickened, scraping up browned bits. Add pork and heat thoroughly.

Serve over quick-cooking angel hair pasta or brown rice to enjoy every drop of the lemony goodness!


Trisha said...

This sounds delicious. I have a collection of Gooseberry Patch books, too. And, we all love lemon in our home. Thanks for pointing this one out.

Gooseberry Patch said...

Light and fresh...sounds just right for spring! Thanks for sharing another great recipe of ours here.

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