Pork Picatta
with Capellini Pasta and Asparagus

Possible Cooking Methods:   Stovetop

This is such an easy dish to make and cooks in no time flat on the stovetop. As a result, it really only makes sense to cook this on the stovetop, rather than in an appliance. You won’t save any time in a pressure cooker and the slow cooker would overcook the pasta. So, do your mise en place (all your measuring and chopping) first and then get ready to put this meal together in a jiffy.

1 pork tenderloin (about 1 pound)

salt and freshly ground black pepper

¼ cup all-purpose flour

2 tablespoons olive oil

½ lemon, sliced

½ shallot, thinly sliced

1 clove garlic, thinly sliced

3 cups chicken stock

8 ounces capellini or thin spaghetti pasta, broken in half if necessary

8 ounces asparagus, sliced on the bias into 1-inch slices (about ½ bunch)

1 to 2 tablespoons fresh lemon juice (about 2 lemons)

3 tablespoons capers, drained and rinsed

3 tablespoons butter

2 tablespoons chopped fresh parsley

1 tablespoon finely chopped lemon zest

Stovetop Directions

Serves:4

Cooking Time:20 minutes

1.  Prepare the pork medallions. Slice the tenderloin into 1-inch slices and pound the slices gently with a meat pounder until they are approximately ¾-inch thick. Season the pork medallions with salt and freshly ground black pepper and lightly dredge them in the flour, shaking off any excess.

2.  Heat a large 12-inch sauté pan over medium-high heat. Once the pan is hot, add the olive oil and sear the pork in batches for about 2 to 3 minutes per side. Remove the browned pork and set aside.

3.  Reduce the heat to medium, add the lemon slices to the pan and brown lightly. Then, add the shallots and garlic to the pan and cook for another minute, taking care not to burn the drippings in the skillet. Add the chicken stock and scrape up any brown bits on the bottom of the skillet. Stir in the pasta and the asparagus, turn the heat down and simmer the liquid gently until the pasta is al dente and the asparagus is tender – about 4 to 5 minutes. (If you start to run out of liquid here, add more chicken stock or water and increase the heat.)

4.  Add the lemon juice and capers to the skillet and return the pork cutlets (and any juices) to the pan. Continue to simmer gently for another 2 minutes to finish cooking the pork through and to blend the flavors. If you need more liquid, add a little more stock or lemon juice to taste.

5.  Remove the pan from the heat and stir in the butter. Add the parsley and season to taste with salt and freshly ground black pepper. Serve the pork on a bed of the pasta and asparagus, spoon any extra sauce over the top and sprinkle with lemon zest.