Pork loin medallions are pounded flat, coated, cooked until crispy, then finished with a lemony caper and parsley sauce. This low carb dish is amazing!
Piccata is a great tasting and versatile dish. I first time I had Chicken Piccata was in a restaurant. But its one of those recipes in which you can sub veal, pork, or even fish. I like recipes that can be changed to suit a mood or the availability in your freezer! I like using pork loin for my Piccata because it is tender like veal – more tender than chicken, and tastes absolutely fabulous prepared this way.
I have been preparing Chicken and Pork Loin Piccata for many years, but only gluten-free and low carb for the last seven. I have tried ingredients in different combinations, but I enjoy this recipe the best. For those low carbers who are surprised about the addition of cornstarch or arrowroot powder in the coating, it’s needed to help thicken the sauce. The pork loin ends up crispy and the sauce will have a nice body. Of course, feel free to tailor the recipe to your needs, that’s what I do in order to feed my family and create recipes for this blog. But, if you can, try it this way first because it’s delicious.
I have streamlined the breading procedure and it not only saves time, but it eliminates the messy egg and helps keep the carbs down to a minimum. There is no “flouring” or “egging” here — just a nice, thin, crispy, low carb, gluten-free crust. From start to finish, this dish took me about 40 minutes to prepare. That was including gathering dishes, ingredients and everything. The good thing is that while the pork lion is cooking, there is plenty of time to rinse off plates and put them in the dishwasher and clean-up – or make a nice side of salad or pasta.
Pork Loin Piccata is 7 Net Carb per serving
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- 1 1/2 pounds pork loin lean, boneless
- 2 tablespoons cornstarch or arrowroot
- 1/2 cup Honeyville Almond Flour
- 1 teaspoon dried parsley
- 1/8 teaspoon salt
- pinches a few pepper
- 1/2 cup wine
- 2 cloves garlic minced
- 1/2 cup chicken broth (or more as needed)
- 1/3 cup lemon juice
- 2 tablespoons whole capers
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
- oil for frying
- thinly sliced lemon for garnish
- Preparation: Line a sheet pan with foil, spray with baking spray and set aside. Mince the parsley, mince the garlic cloves and measure the wine, chicken broth, lemon juice, and capers. Have them all ready near the stove. Place the serving platter near the stove.
- Preparing the Pork: Slice the pork loin into 1/2 inch cutlets, slicing crosswise -- or against the grain of -- the pork loin. Dry the pork with a paper towel. Place a portion of pork loin in a large zip loc bag, leaving it unzipped, and pound each cutlet thinly with a meat mallet, flipping the bag over to pound both sides. Place the flattened pork loin cutlets on the sheet pan. Season one side with salt and pepper, and then the other. Transfer the pork loin cutlets to a dinner plate. Just stack them up.
- Breading the pork loin: On a dinner plate, mix the cornstarch (or arrowroot) with the almond meal, 1 teaspoon of dried parsley, salt and pepper.
- Make an assembly line. On the left, place the plate with the pork loin cutlets. In the middle, place the plate with with the cornstarch (or arrowroot) and almond flour coating. To the right, the sheet pan. With your fingers, pick up a pork cutlet and place it into the low carb coating. Push and wiggle the pork in the coating then flip to coat the other side. Do this a few times to get a nice even coating. Pat off any excess. Place the coated pork loin cutlet on the sheet pan and continue the process until all of the cutlets have been coated.
- Cooking: Heat a large frying pan on medium-high heat. When it is hot, add the oil and then add 1-2 of the coated pieces of pork loin in the pan. Brown on one side, flip with a fork and brown on the other side. This doesn't take very long if your pork loin is thin. Transfer the cooked pieces to the serving plate and cover loosely with foil. Continue browning all of the pork loin.
- Preparing the sauce for the Pork Piccata: Turn the heat off under the pan. Pour the wine into the pan and then turn the heat back on to medium. Scrape-up all of the brown bits from the pan and add the garlic. Saute the garlic for a monent and then add the lemon juice and the chicken broth. Let it heat up to a simmer. The sauce should be thickening from the corn starch by now. If it gets too thick, simply add more stock. Add the capers and heat through. Add the parsley and swirl around in the pan. I like to add about 2 tablespoons of butter to finish it off but you can add olive oil, or leave as it is.
- Pour the sauce over the pork and serve.
As with other recipes that call for frying in oil, I did not even attempt to account for the amount of fat the coated pork loin may of soaked up during cooking.
Also, if the capers are added to the sauce too early, the sauce will turn a weird grayish-brownish-greenish color. It's best to wait to the end.