Pork Piccata with Linguini from Cooking with Paula Deen Magazine - July/August 2007

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Bernice Dray 0

"A very good and delicious dish. Made it April 2012 for daughter and granddaughter."
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2 servings
Serving size has been adjusted!

Original recipe yields 2 servings



  • Prep

  • Cook

  1. Cut tenderloin into 1/2" thick medallions. Place pork between plastic wrap and pound with a mallet to 1/8" thickness. In a shallow dish, combine flour, salt, and pepper. Coat pork medallions in flour mixture, shaking off excess.
  2. Heat olive oil and 2 tablespoons butter in a large non-stick skillet over medium-high heat. Cook pork for 1-1/2 to 2 minutes per side, or until golden brown Remove from heat; place pork in a warm oven (200 degrees F.).
  3. Return skillet to stovetop over medium heat; add capers and garlic, and cook for 1 minute. Add chicken broth, wine and lemon juice. Cook for 4 minutes, stirring frequently. Add remaining 2 tablespoons butter and parsley. Cook, stirring until butte is melted and sauce has thickened slightly, about 1 minute. Remove from heat
  4. Pour half of sauce over linguini and toss gently. Pour remaining sauce over pork. Garnish with chopped fresh parsley, if desired.


The pork is very tender and the pasta has a great flavor.