Boneless Pork Loin Piccata

  By Beaverton Foods

September 27, 2014

  • Yields: 2-3 Servings


6 each 1/8 inch thick boneless pork loin slices

¼ cup Dry Sherry

Fine Sea Salt & Fresh Ground Pepper to taste

All purpose flour for dusting

2 Tbs. Olive Oil

2 Tbs. Butter

½ cup Dry White Wine

¼ cup Marsala Wine

Pinch of White Sugar

1 Tbs. Inglehoffer Sweet Hot Mustard

2 Tbs. drained Capers

2 tsp. Caper Juice

2 large lemons


1Marinate the Pork in the Sherry for ½ hour.

2Peel the lemons’ yellow skin (without the white pith) with a vegetable peeler or zester.

3Squeeze the lemons for the juice.

4Season the pork with Salt & Pepper and dust with Flour.

5In a large nonstick skillet, heat the olive oil and butter on medium high heat.

6Sear the Pork on each side for minute.

7Combine the Mustard, White Wine, & Marsala Wine in a bowl, and pour it over the Pork in the skillet.

8Bring to a boil and cover for 2 minutes.

9Uncover and place the Pork slices on a serving platter.

10Add the Lemon Juice, Caper Juice, and Capers to the skillet.

11Stir, and spoon the sauce over the Pork.

12Top the pork with the Lemon Peel.