Pork Loin PICCATA

Pork Loin PICCATA

3 slices pounded pork loin

SALT & Pepper

Flour to dredge

TT    Olive oil

TT Garlic clove, sliced

TT Sliced mushrooms

TT Capers

TT   Wine, white

TT CHIX STOCK

Lemon juice from 1 lemon

TT            Butter

Parsley, chopped finely

Gently pound the meat between saran wrap with a mallet until thin and flat but not broken. Sprinkle meat with black pepper, dredge lightly in flour.

Preheat a heavy wide skillet. Add the olive oil and sauté the garlic until

lightly browned, then remove and reserve. Turn up the heat and fry the

pork quickly. Remove the pork and set aside.

Drain oil from pan, then deglaze pan with white wine. Sauté  mushrooms & capers- Add demi-glace if

desired, lemon juice and the reserve garlic. Stir well to heat the sauce

thoroughly. Add the butter. The garlic can be removed with a slotted spoon or left in. Add the parsley and spoon over the pork.