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November 15, 2007 / Tony

Simple Pork Piccata

For some reason, I just can’t think of much to say about Piccata.  It’s delicious but it’s just so darn simple that it’s uninteresting for me to say that.  It’s meat with butter, lemon, and white wine.  What could go wrong?  How could it not be good?  It looks great on the plate as well.  I made it with a pork tenderloin last night but chicken or veal would also be very good.  Here’s a picture:

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And here’s the recipe:

Simple Pork Piccata (for one very hungry person)

1 pork tenderloin, cut into 4 pieces (a bias cut) and flattened to about 1/8 to 1/4 inch thickness

Kosher salt

Pepper

All-purpose flour, for dredging

2 T shallots, minced

Juice of 1 lemon

enough white wine to make 3/4 cup with the lemon juice

Olive oil

4-6 T butter

sugar, to taste

Parsley, minced (optional)

Capers (optional)

4 oz. spaghetti, cooked

Prepare the pork first.  Preheat the oven to 200 degrees.  Season the flattened pork pieces with the Kosher salt and pepper and then dredge them in flour that has also been seasoned with Kosher salt and pepper.  Shake off any excess flour from the pork.  Then heat a saute pan with a thin layer of olive oil.  When the oil just begins to smoke, add the pork.  It should take about a minute or two on each side to cook.  Browning is not so important here as the quick cooking.  Do not overcook!  Put the pork on an oven-safe dish and store in the oven while you prepare the sauce. 

Add the shallots to the pan used to cook the pork.  If needed, add a little bit more olive oil.  When they are translucent, add the lemon juice and white wine and crank up the heat.  Reduce this mixture by about half.  Then turn off the heat and whisk in 1 T of butter.  When it is completely incorporated, add another tablespoon of butter.  Continue to add butter in this manner until the sauce is a nice consistency.  It may take the full 6 tablespoons.  Now, taste the sauce.  Correct it with sugar, salt, and pepper if needed. 

Place the cooked spaghetti on a plate.  Place a small amount of sauce on the pasta.  Then put the pork on top of the spaghetti, slightly shingling them against each other.  Pour the rest of the sauce on top of the pork.  Garnish with the capers and parsley if desired.  Serve immediately.

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