Pork Tenderloin Recipe
Pork tenderloin cooks up fast, stays juicy, and pairs well with bold flavors. In this recipe, we bring bright lemon, salty capers, and briny olives together for a dish that wakes up your taste buds. It’s simple, quick, and packed with Mediterranean flair.
This isn’t your average pork dinner. A quick sear locks in the juices, and a splash of lemon juice lifts everything. Capers add a sharp bite. Olives bring richness and depth. It’s a perfect balance of savory, tangy, and fresh.
You don’t need a ton of ingredients or time. This dish comes together in 30 – 40 minutes, making it ideal for weeknights—but it’s elegant enough for guests, too. Just slice, sear, and simmer.
If you’re looking to level up your pork game with bold, bright flavors, this recipe’s for you.
Pork Tenderloin with Lemon, Capers and Olives
Equipment
- 1 large frying pan
Ingredients
- 1 whole pork tenderloin sliver skin removed
- ½ cup buttermilk
- 1 cup flour for dredging
- 1 teaspoon salt to season flour
- 4 whole eggs
- ¾ cup fresh Pecorino Romano or Parmesan, grated
- 2 cups breadcrumbs
- 1 tablespoon fresh oregano chopped
- ½ cup canola oil
- 2 tablespoons olive oil extra virgin
- 2 tablespoons garlic sliced thinly
- 1 small lemon thinly sliced
- 1 tablespoon capers drained
- ¼ cup mixed olives pitted and sliced
- ⅓ cup white wine
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons flat leaf parsley chopped
- freshly ground pepper to taste
- ⅓ cup butter cold, cut into small pieces
Instructions
- Slice the pork tenderloin into 1½ ounce pieces (about 1½ inches wide). Using a meat pounder or meat mallet, flatten each piece of tenderloin. Be careful not to over pound the meat or it will break apart and turn into mush. Pound the meat toward and away from your body, never straight down onto the meat.
- Put the cutlets into a bowl and cover with buttermilk. Refrigerate the meat for at least 30 minutes up to a couple of hours. I have read that the calcium in the buttermilk is supposed to activate enzymes in the meat that break down proteins and I've also read buttermilk contains lactic acid that helps dissolve the meat's proteins. Not sure which is correct, but it works.
- While the cutlets are marinating, get the rest of your ingredients ready. We used shallow soup bowls to layout the dunking stations. One bowl contained the flour seasoned with salt, another holds the eggs that are beaten and then seasoned with ½ cup of cheese and the last bowl has the breadcrumbs mixed with the remaining ¼ cup cheese, oregano and salt.
- Using one hand for dredging in the flour and the other for dredging in the eggs and breadcrumbs, start dredging each cutlet in the flour being sure to shake off any extra before dredging in the eggs.
- Finally coat the pork with breadcrumbs and set aside until all are done.
- Heat the biggest sauté or frying pan you have and add the canola oil. If your pan is not big enough to sauté all the cutlets without over crowding (steams instead of sautés), cook the pork in batches until nicely browned, about 2 to 3 minutes per side. Transfer the cutlets to a plate and reserve.
- Wipe out the pan you are using or start with a clean pan and heat the olive oil over medium heat. Add the lemon slices and garlic and cook for 3 minutes.
- Add the capers and olives, then the white wine and cook until the sauce is reduced by half.
- Add the lemon juice and parsley. Season the sauce with freshly ground pepper.
- Add butter in pieces, (this is called mounting) and whisk continuously until the sauce starts to thicken and has that glossy look.
- Taste and adjust seasoning with salt and pepper.
- Now add the cutlets back to the sauce to reheat for a minute or two.
- Plate the cutlets on top of or right next to the broccoli rabe, top with sauce and serve.
Notes
Side Dish That Pair Well with Pork Tenderloin
| Side Dish | Description | Why It Works |
|---|---|---|
| Roasted Potatoes | Crispy outside, fluffy inside, simply seasoned with olive oil and herbs. | They soak up the lemony sauce and offer a hearty base. |
| Couscous with Herbs | Light and fluffy couscous tossed with parsley, mint, and lemon zest. | The fresh flavors echo the brightness of the pork dish. |
| Garlicky Sautéed Greens | Spinach or chard quickly sautéed with garlic and olive oil. | Adds earthy contrast and balances the salty, tangy flavors. |
| Grilled Asparagus | Charred asparagus with a squeeze of lemon and a pinch of sea salt. | Echoes the citrus notes and adds texture. |
| Crusty Bread | Fresh bread with a chewy crust and soft center. | Perfect for mopping up every drop of the pan sauce. |
Pork Tenderloin
Pork tenderloin, often hailed as the “filet mignon of pork,” is a culinary delight cherished for its tender texture and mild flavor. Derived from the pig’s loin, this cut is exceptionally lean and boasts a tender quality that lends itself well to various cooking methods. Its versatility in the kitchen makes it a favorite among chefs and home cooks alike.
When preparing pork tenderloin, one can opt for simplicity or get creative with flavors. A classic approach involves seasoning with salt, pepper, and perhaps some herbs like rosemary or thyme, then roasting or grilling until perfectly cooked. The result is succulent meat with a subtle sweetness that pairs beautifully with myriad sides, from roasted vegetables to mashed potatoes.
Wines That Pair Well With This Dish
| Wine | Type | Why It Pairs Well |
|---|---|---|
| Sauvignon Blanc | White | Crisp acidity complements the lemon and cuts through the briny capers and olives. |
| Vermentino | White | Light-bodied with citrus and herbal notes that echo Mediterranean flavors. |
| Chenin Blanc (dry) | White | Its balance of fruit and acidity enhances the dish without overpowering it. |
| Pinot Noir | Red | Light and earthy, it works well with pork and won't clash with lemon or olives. |
| Rosé (Provence-style) | Rosé | Dry and refreshing, with enough body to handle the savory elements of the dish. |
Pork Medallions
Pork medallions are small, round pork tenderloin slices typically cut crosswise. They are prized for their tenderness and versatility in cooking, making them a popular choice for various dishes.
To create pork medallions, the pork tenderloin is usually trimmed of any excess fat and silverskin before being sliced into rounds of uniform thickness, typically about half an inch thick. This results in tender, bite-sized pieces that cook quickly and evenly.
Pork medallions can be prepared using various cooking methods, including pan-searing, grilling, roasting, or braising. They can be seasoned simply with salt and pepper or marinated beforehand to infuse them with additional flavor. Due to their small size, pork medallions are often cooked to medium or medium rare to ensure they remain juicy and tender.
These versatile cuts of pork can be served on their own as a main dish or incorporated into a variety of recipes, such as stir-fries, salads, sandwiches, or pasta dishes. Their mild flavor allows them to pair well with a wide range of sauces, herbs, and spices, making them a favorite ingredient for home cooks and professional chefs alike.
Buttermilk
Despite its name, buttermilk is not actually made from butter. Traditionally, it was the liquid left behind after churning butter from cream. Today, it’s mostly produced by adding lactic acid bacteria to milk, which thickens and ferments it, giving it its tangy flavor and thicker consistency.
This versatile ingredient is a staple in many kitchens worldwide, prized for its ability to tenderize, flavor, and leaven a wide range of dishes. In baking, buttermilk acts as a tenderizer, helping to create moist and tender cakes, biscuits, and pancakes. Its acidity also reacts with baking soda to produce carbon dioxide gas, which helps baked goods rise, resulting in light and fluffy textures.
Buttermilk’s tangy flavor adds depth to savory dishes as well. It’s commonly used as a marinade for chicken, pork, or fish, imparting a subtle tang and helping to tenderize the meat. In dressings, sauces, and soups, buttermilk adds a creamy texture and bright flavor that balances rich and savory ingredients.
2 Responses
Yum, RG! Sounds like a take on chicken or veal piccata. It would probably be great with either of those meats or even turkey, too.
Looks great, will have to try this one, I currently make a variety of recipes using pork tenderloin “medallions”. They are tastier than typical pork tenderloin recipes as they get some good flavor from the sauteeing step and the sauce is more infused into each bite. Think Picatta, Marsala, etc. all great!