Pork piccata with crushed potatoes
Prep time: 40 minsTotal time: 
Pork piccata with crushed potatoes
Pork tenderloin is a lean, budget-friendly cut that cooks in minutes, making it ideal for a weeknight dinner. Here, it’s paired with a zingy caper-butter sauce
Prep time: 40 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 350-375g pork tenderloin fillet
- 1 tbsp plain flour
- 350g baby new potatoes, halved or quartered depending on size
- 1 tbsp olive oil
- 50g unsalted butter
- 1 echalion shallot, finely chopped
- 1 heaped tbsp capers, drained
- zest and juice of ½ lemon
- small handful parsley, chopped (optional)
- 200g fine green beans, trimmed
Step by step
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Preheat the oven to 180°C, fan 160°C, gas 4. Pat the pork fillet dry, trim off the tough silver skin with a sharp knife and cut the loin into 2cm discs. Sprinkle the flour onto a plate and season well. Coat the pork in the flour on both sides and set aside.
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Bring a pan of salted water to the boil, then add the potatoes and cook for 15-20 minutes until tender.
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Meanwhile, heat the oil in an ovenproof frying pan over a medium-high heat. Once hot, fry the pork for 2-3 minutes on each side until a golden-brown crust forms. Set aside on a clean plate. Reduce the heat under the pan to very low and add 35g of the butter. Once melted, add the shallot and capers and cook for 2-3 minutes until the shallot has softened. Meanwhile, bring a small pan of salted water to the boil for the green beans.
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Remove the frying pan from the heat and stir the lemon zest and juice, and most of the parsley (if using) into the caper mixture. Return the pork and resting juices. Transfer to the oven for 5 minutes.
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Meanwhile, boil the green beans for 3-4 minutes until just tender, then drain. Drain the potatoes, return to the pan and use a fork to crush with the remaining 15g butter and some seasoning. Serve with the pork, caper butter sauce and green beans. Top with the reserved parsley, if using.
