An easy and tasty main dish, perfect for dinner… Pork tenderloin in a pan with capers and lemon, tender and flavorful, it is prepared in a moment and cooks in a few minutes. Pork tenderloin is a lean, economical, and easily available cut of meat, it can be paired with many different ingredients and can be cooked whole (in the oven or in a pan) or already sliced into medallions, as in this case. Try this recipe, it’s really simple but very appetizing!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Seasonality: All Seasons
- Energy 152.59 (Kcal)
- Carbohydrates 0.47 (g) of which sugars 0.05 (g)
- Proteins 25.24 (g)
- Fat 4.78 (g) of which saturated 1.60 (g)of which unsaturated 2.40 (g)
- Fibers 0.27 (g)
- Sodium 157.41 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 pork tenderloin (1.1-1.3 lbs)
- 3 tablespoons salted capers
- lemon zest
- 1 sprig thyme
- Half cup white wine
- flour
- extra virgin olive oil
- butter
- salt
- pepper
Tools
- Skillet
- Cutting board
- Grater
Preparation
Clean the tenderloin by removing any silverskin or fatty parts. Cut it into slices 0.5-0.6 inches thick, and dredge them in flour.
Rinse the capers to remove excess salt, squeeze them, and dry with paper towels.
Heat a skillet with a drizzle of oil and a small piece of butter. Place the tenderloin slices in the skillet and sear them on both sides (1).
Deglaze with white wine, season with salt and pepper.
Now add the capers and the grated zest of about half an unwaxed lemon (2).
Finish cooking, turning the meat a couple of times (it will only take a few minutes). If necessary, moisten the bottom with a splash of hot water or broth.
At the end, turn off the heat and add a few leaves of thyme, or other herbs, to taste.
Pork tenderloin with capers and lemon is ready, transfer it to a platter, drizzling the slices with the cooking juices.
Tips and Notes
Adjust cooking times based on the thickness of the slices, but do not overcook, otherwise the meat will be too dry.
You can deglaze with lemon juice instead of white wine.
If you want to use capers in vinegar, rinse them well before adding to the pan, otherwise their flavor will be too strong.
You can adapt the preparation to pork loin or other types of meat, such as veal, turkey, or chicken.
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