Pork Tenderloin with Lemon, Capers and Olives

Pork Tenderloin with Lemon, Capers and Olives

Serves 4 to 6
Secret Ingredient: Pork Tenderloin
Ingredients: 
  • 1 whole (1 1/2 to 2 pound) pork tenderloin
  • 1/2 cup buttermilk
  • 1 cup flour
  • 1 teaspoon salt
  • 5 whole eggs
  • 3/4 cup grated Pecorino Romano, divided
  • 2 cups Italian bread crumbs
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons thinly sliced garlic (about 2 cloves), thinly sliced into quarters
  • 1 tablespoon drained capers
  • 1/4 cup sliced mixed olives
  • 1/3 cup white wine
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped flat-leaf parsley
  • Freshly ground pepper to taste
  • 1/3 cup cold butter, cut into small pieces
  • 1 small lemon, thinly sliced and seeded
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Method: 
Remove silver skin from pork tenderloin. (Silver skin is a thin shiny membrane that runs along the surface of the tenderloin.) Slice pork tenderloin into 1 1/2 ounce pieces, about 16 pieces per 1 1/2 pound tenderloin. Gently flatten each piece using a mallet. Do not pound the cutlets or they will turn into mush. Place the cutlets in a bowl and cover with buttermilk. Refrigerate 1 to 2 hours. If time is limited, refrigerate 15 to 30 minutes.

While the cutlets marinate, assemble the breading station. Fill one shallow bowl with flour and 1 teaspoon salt. Fill another shallow bowl with five eggs beaten with 1/2 cup Pecorino Romano. Fill the last bowl with breadcrumbs mixed with a 1/4 cup Pecorino Romano, oregano and salt. Lightly dredge cutlets in flour, dip in the egg mixture, and then coat with breadcrumbs. Repeat until all the cutlets are breaded.

Heat canola oil in a sauté pan over medium heat. Do not overcrowd pan or cutlets will not brown properly. Cook cutlets 2 to 3 minutes per side, until browned and crisp. Transfer cooked cutlets to a platter or drain on paper towel.

Heat olive oil in a clean sauté pan over medium heat. Add garlic and lemon slices, Cook 2 to 3 minutes. Stir in capers and olives, then add white wine and cook until it is reduced by half. Add lemon juice and parsley. Season with black pepper. Add butter, whisking in one piece at a time, until the sauce is thickened and glossy. Add cutlets to sauce to reheat. Place cutlets on a platter and pour the sauce over the cutlets.
Nutritional Info: 
Per Serving: 890 calories (470 from fat), 53g total fat, 15g saturated fat, 355mg cholesterol, 1460mg sodium, 48g carbohydrates, (4 g dietary fiber, 2g sugar), 51g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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