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    Home » Recipes » Main Dish Recipes

    Breaded Pork Tenderloin with Lemon Caper Sauce

    Published: May 12, 2010 · Modified: Mar 14, 2023 by Ashley

    Jump to Recipe·Print Recipe·Leave a review

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Slices of pork tenderloin are breaded and pan-fried, then topped with a tangy lemon-caper sauce for a quick weeknight meal.

    Breaded Pork Tenderloin with Lemon Caper Sauce

    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.

    Breaded Pork Tenderloin with Lemon Caper Sauce

    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.

    Breaded Pork Tenderloin with Lemon Caper Sauce


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    Breaded Pork Tenderloin with Lemon Caper Sauce

    Breaded Pork Tenderloin with Lemon Caper Sauce

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 10 Minutes
    • Cook Time: 15 Minutes
    • Total Time: 25 minutes
    • Yield: 3-4 Servings 1x
    • Category: Main Dish
    • Method: Stovetop
    • Cuisine: Italian
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    Description

    Slices of pork tenderloin are breaded and pan-fried, then topped with a tangy lemon-caper sauce for a quick weeknight meal.


    Ingredients

    Units Scale
    • 2 tablespoons olive oil
    • 1 pound pork tenderloin
    • 2 large eggs
    • 1 cup whole wheat breadcrumbs
    • ½ 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

    1. Coat the bottom of a large nonstick skillet with olive oil and put over medium heat on the stovetop.
    2. Slice the pork into 8 medallions. Pound each slice to approximately ½-inch thick. Pat the pork dry with paper towels.
    3. 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.
    4. 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.
    5. 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.

    Equipment

    Image of nonpareil capers

    nonpareil capers

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    Image of meat tenderizer

    meat tenderizer

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    Image of box grater

    box grater

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    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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    Reader Interactions

    Comments

    1. Joanne

      May 12, 2010 at 11:24 pm

      I love lemon caper sauce! So good with the breaded pork.

      Reply
    2. Anonymous

      January 01, 2012 at 8:12 pm

      My family and I really enjoyed this recipe. I will definately do this one again soon! Thank you!

      Reply
    3. Ashley

      January 02, 2012 at 9:32 am

      So glad you liked it! Thanks for stopping by 🙂

      Reply

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