• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pork-And-Vegetable Piccata

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 1 lb Pork tenderloin
  • Vegetable cooking spray
  • 1 ts Olive oil
  • 3 c Small fresh broccoli
  • -flowerets
  • 3 c Sliced yellow squash
  • 1/4 c Chopped flat-leaf parsley
  • 1/2 ts White pepper
  • 1/4 ts Salt
  • 2 Cloves garlic, crushed
  • 1/4 c Fresh lemon juice, divided
  • 3/4 c Low-sodium chicken broth
  • 1/4 c Extra-dry vermouth
  • 1 ts Grated lemon rind
  • 1 tb Drained capers
  • 1/2 ts Paprika


Trim fat from pork, and cut crosswise into 16 pieces. Place each piece
between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch
thickness, using a meat mallet or rolling pin. Set aside.

Coat a large non stick skillet with cooking spray; add oil, and place over
medium-high heat until hot. Add broccoli and next 5 ingredients; saute 6
minutes or until crisp-tender. Remove from heat. Add 2 tablespoons lemon
juice; toss well. Spoon vegetable mixture onto a serving platter; set
aside, and keep warm.

Recoat skillet with cooking spray; place over medium-high heat until hot.
Add one-third of pork; cook 2 minutes on each side or until done. Repeat
procedure with remaining pork. Place pork on serving platter with vegetable

Add broth and next 3 ingredients to skillet; scrape bottom of skillet with
a wooden spoon to loosen browned bits. Bring to a boil; cook 2-1/2 minutes.
Remove from heat; stir in remaining lemon juice, capers, and paprika.
Yield: 4 servings (serving size: 3 ounces pork, 1 cup vegetables, and 3
tablespoons sauce).

Per serving: 242 Calories; 6g Fat (22% calories from fat); 32g Protein; 16g
Carbohydrate; 74mg Cholesterol; 350mg Sodium

Serving Ideas : Spoon over vegetables and pork.

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