Pork Piccata with Garlic Spaghetti

Many ask what is or does PICCATA even mean!!?? well if we ask merriam-webster dictionary;

Piccata is : thin slices of meat (such as veal) that are dredged in flour, sautéed, and served in a lemon and butter sauce

Sounds pretty easy right?? Well it was easy, fast and soo tastyyyyyy

Prep : 15 mins / Cook : 20 mins Total: 35 mins

Servings : 4


Spaghetti (Package indication for 4 servings)
1 tbsp butter

1/2 pound Pork tenderloin
2 tbsp all-purpose flour
3 tbsp extra-virgin olive oil
2 tbsp drained jarred capers
3 tbsp Lemon pepper

1/3 cup dry white wine (Sauvignon Blanc) or 1/2 cup chicken broth
1 tbsp epis seasoning or garlic paste
1/4 tsp grated lemon zest
3 tbsp lemon juice
2 tbsp butter


  1. Bring a large pot of salted water to a boil, then add the spaghetti and cook as the label/box directs for al dente, Reserve 1/2 cup cooking water, then drain the pasta and return to the pot.
  2. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen.
  3. Meanwhile, slice pork into equal 2-inch thick slices (6-8 slices).
  4. Place each slice between two pieces of plastic wrap and use the flat side of a meat tenderizer to flatten to ¼-inch thickness.
  5. Season the pork tenderloin on both sides with seasoning ingredients.
  6. Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.
  7. In a large frying pan over medium-high heat, warm 2 Tbsp. of the oil.
  8. Add the pork and cook until well browned and just cooked through, about 4 minutes per side.
  9. Remove to a plate with juices and cover with foil to keep warm.
  10. Brown the chopped garlic then carefully add the white wine to the pan. Cook until reduced by about half, then stir in the lemon juice ; return to a simmer.
  11. Return the pork and accumulated juices to the pan to warm up the pork. Simmer about a minute. The flour from the pork will thicken the sauce slightly. Add the capers.

Cravings Gallery

Wine Pairings for Pork Piccata:
has hints of butter and citrus that pair amazingly well with this Piccata.
Sauvignon Blanc has bright citrus and herbal notes that pair nicely with the lemon and parsley found in this dish.
Pinot Grigio and Pinot Blanc are a nice match with their crisp minerality and citrus notes.
For something unexpected, and budget friendly, try a Vinho Verde.


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