Thursday, February 3, 2011

Picatta-Style Pork

So I refused to make the hubby cook every defeats the purpose :D.  Tonight I decided to try my hand at Picatta-style pork (I know it's spelled wrong, but that's how it is in the book).  This is from Better Homes and Gardens: Great Cooking for Two page 28:

8 oz pork tenderloin, sliced 1/2 inch thick
2 Tbl water
1/4 tsp instant beef or chicken bouillon
nonstick spray coating
2 Tbl lemon juice
2 Tbl butter
1/2 tsp Dijon mustard
dash pepper

place each pork slice between 2 pieces of plastic wrap.  Working from the center to the edges, pound the pork with the flat side of a meat mallet to 1/8-inch thickness..  Remove plastic wrap.

combine water and bouillon; set aside.  Spray the unheated rack of a broiler pan generously with the cooking spray.  Arrange pork slices on broiler pan; brush generously with bouillon mixture.  Broil pork 3 to 4 inches from the heat about 2 minutes per side or until pork is slightly pink and juices run clear, brushing pork frequently with bouillon  mixture to keep moist.

Meanwhile, for sauce, in a small saucepan combine the lemon juice, butter, mustard and pepper.  Heat through over low heat, using a fork to mix well.

To serve, transfer pork slices to individual plates.  Spoon sauce over pork.  If desired, garnish each serving with a lemon peel strip if desired. Makes 2 serving.
Substitutions: I used 2 boneless pork chops instead of a loin.  The only other change made was I think I got dyslexic and broiled for 3-4 minutes instead of 2 on each side. It actually wasn't too tough.  Tasted delicious and fresh as well!  This was incredibly quick and easy to top it off.


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