Breaded Pork Tenderloin with Lemon Caper Sauce
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Slices of pork tenderloin are breaded and pan-fried, then topped with a tangy lemon-caper sauce for a quick weeknight meal.
I had a piece of pork tenderloin that I needed to use up, so I decided to make something with pantry items for dinner tonight.
It turned out really good, and pretty easy for a weeknight. We really liked the tanginess of the capers and lemon juice with the pork.
Pork tenderloin is such a versatile ingredient! Some of our very favorite recipes utilize it, like this balsamic marinated pork tenderloin, this pan-roasted pork tenderloin with balsamic tomatoes, and these peanut noodles with roasted pork tenderloin + honeyed oranges.
I tried to keep track of what I did as I was cooking, but the amounts are approximate. The fresh thyme from my garden was great in this dish.
I served it with blueberry couscous and lima beans.
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Breaded Pork Tenderloin with Lemon Caper Sauce
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 3–4 Servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
Slices of pork tenderloin are breaded and pan-fried, then topped with a tangy lemon-caper sauce for a quick weeknight meal.
Ingredients
- 2 tablespoons olive oil
- 1 pound pork tenderloin
- 2 large eggs
- 1 cup whole wheat breadcrumbs
- 1/2 cup grated Romano cheese
- 5–10 sprigs fresh thyme, leaves removed
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 lemon
- 2 tablespoons nonpareil capers, drained
- 1 tablespoon unsalted butter
Instructions
- Coat the bottom of a large nonstick skillet with olive oil and put over medium heat on the stovetop.
- Slice the pork into 8 medallions. Pound each slice to approximately 1/2-inch thick. Pat the pork dry with paper towels.
- Add eggs to a shallow dish and beat with a fork. In another dish, add the breadcrumbs, cheese, thyme leaves, salt, and pepper. Dredge the pork in the egg, then in breadcrumb mixture, letting excess fall off.
- Fry pork in batches in skillet until golden brown and cooked through. When pork is done, remove to a plate and tent with foil or keep in a low oven to retain heat.
- Once all of the pork is done and out of the pan, add lemon juice and capers to the hot pan and stir to deglaze. Add butter until melted, then pour over pork.
Nutrition
- Serving Size:
- Calories: 394
- Sugar: 3.4 g
- Sodium: 652.1 mg
- Fat: 18 g
- Saturated Fat: 5.9 g
- Carbohydrates: 24.5 g
- Fiber: 1.6 g
- Protein: 33.1 g
- Cholesterol: 181.7 mg
Keywords: pork tenderloin, cutlet, breaded
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Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
3 Comments
Joanne
I love lemon caper sauce! So good with the breaded pork.
Anonymous
My family and I really enjoyed this recipe. I will definately do this one again soon! Thank you!
Ashley
So glad you liked it! Thanks for stopping by 🙂