Drink with: 2018 Scarpetta Pinot Grigio, Italy, $17. This wine's juicy stone fruit and melon notes can stand up to the lemon and capers in the sauce.
Recipe by Rachael Ray
This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.
- 4 to 6Servings
- 1 1/2 lb. boneless pork tenderloin, sliced into eight 3/4- to 1-inch pieces
- Salt and pepper or white pepper
- 1 1/4 cups flour
- 1 tsp. granulated garlic
- 1 tbsp. lemon zest
- 1 tbsp. ground thyme or dried thyme
- 1/4 cup EVOO
- 1 lemon, very thinly sliced
- 4 cloves garlic, thinly sliced
- 1/4 cup drained capers
- 1/4 cup fresh lemon juice
- 1/2 cup white wine
- 1/2 cup chicken stock
- 4 tbsp. butter
- A handful of fresh flat-leaf parsley, chopped, for garnish
1. Place the pork slices between sheets of plastic wrap and pound into 1/4- to 1/8-inch-thick medallions. Season the pork all over with salt and pepper. On a large shallow plate, mix the flour, granulated garlic, lemon zest, and thyme. Turn the pork in the flour to coat evenly. Transfer to another large plate as you coat the medallions.
2. Line a large rimmed baking sheet with foil. Set a wire rack inside the baking sheet.
3. In a large skillet, heat the EVOO, four turns of the pan, over medium-high. Working in batches, if needed, cook the pork, turning once, until browned on both sides, 4 to 5 minutes per batch. Transfer the pork to the baking sheet to drain while you make the sauce.
4. Add the sliced lemon, garlic, and capers to the skillet; stir for a minute. Whisk in the lemon juice, wine, and stock. Cook until reduced a bit, 3 to 5 minutes. Whisk in the butter to finish the sauce.
5. Transfer the pork to a platter or plates. Top with the sauce and garnish with the parsley. Serve with wilted spinach or roasted broccolini and crusty bread.