This dish is the perfect combo of really yummy and super quick to make–our two favorite things! Piccata describes a classic sauce that is really similar to our amazing Lemon Garlic, except we use extra virgin olive oil instead of butter. Feel free to sub in chicken or seafood to mix things up a bit.
Makes 4 servings
What you need
1 pound pork tenderloin, cut crosswise into 1/2-inch slices
coarse salt and freshly ground black pepper
1/2 cup Tessemae’s Lemon Garlic
1/3 cup chicken broth
1 ½ tablespoons capers
5 ounces baby arugula
1/2 cup very thinly sliced radishes
What you do
- Sprinkle pork slices with ½ teaspoon salt and 1/4 teaspoon black pepper.
- Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons Lemon Garlic to pan, then add pork to pan and cook 2 minutes per side or until cooked through browned.
- Remove from pork from pan and add another 1/4 cup Lemon Garlic, broth, and capers to skillet; simmer 2 minutes.
- Meanwhile, toss arugula and radish slices with remaining 2 tablespoons Lemon Garlic, then place on a large platter. Place pork on top and drizzle with pan sauce.