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!
2 comments:
Are you sure about the 1/2 cup of lemon juice. I am had to scratch first batch of sauce because it was so lemony I couldn't swallow it.
Yes. Did you use real lemons or bottled lemon juice? Maybe that makes a difference. Did you remember the chicken broth? Did you try the sauce after it all had been cooked? Some of the lemon will mellow out after it's all cooked. Let me know if you need any more help. : )
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