MAIN DISH: PORK LOIN PICCATA

Pork Loin Piccata is 7 Net Carb per serving

Pork Loin Piccata

Author: lowcarbmaven.com

Nutrition Information

• Serves: 6

• Serving size: 1 piece of pork
• Calories: 276

• Fat: 15
• Carbohydrates: 8
• Fiber: 2
• Protein: 25

Pork loin medallions are pounded flat, coated, cooked until crispy, then finished with a lemony caper and parsley sauce.

Ingredients

• 1½ pounds pork loin, lean, boneless
• 2 tablespoon (or arrowroot) or 1/8 tsp. xanthun gum
• ½ cup almond flour
• 1 teaspoon dried parsley
• salt and pepper
• ½ cup wine
• 2 cloves garlic
• ½ cup chicken broth (or more)
• ⅓ cup lemon juice (juice of two lemons)
• 2 tablespoons capers
• 2 tablespoons parsley
• salt and pepper to taste
• oil for frying ( I use coconut oil)
• thinly sliced lemon for garnish

Instructions

1. Let's get ready: Line a sheet pan with foil, spray with baking spray and set aside. Mince the parsley and put in a portion cup. Crush the garlic cloves and put them on one side of a small plate. Measure the capers and set on the other side of the plate and place it near the stove.
2. Roll two lemons on the counter, releasing the juice from the little capsules. Cut and juice the lemons, removing any seeds, and put the juice in a small bowl or measuring cup and place it near the stove.
3. On a dinner plate, mix the cornstarch (or arrowroot) with the almond meal, 1 teaspoon of dried parsley, salt and pepper.
4. Ready the wine and chicken broth on the counter near the stove as well as your serving platter.
5. Preparation: Slice the pork loin into ½ inch cutlets, slicing crosswise -- or against the grain of -- the pork loin. Dry the pork with a paper towel. Place a portion of pork loin in a large zip loc bag, leaving it unzipped, and pound each cutlet thinly with a meat mallet, flipping the bag over to pound both sides. Place the flattened pork loin cutlets on the sheet pan. Season one side with salt and pepper, and then the other. Transfer the pork loin cutlets to a dinner plate. Just stack them up. Now you're ready to assemble.
6. Time to get covered: Lets make an assembly line. On the left, place the plate with the pork loin cutlets. In the middle, place the plate with with the cornstarch (or arrowroot) and almond flour coating. To the right, the sheet pan. With your fingers, pick up a pork cutlet and place it into the low carb coating. Push and wiggle the pork in the coating then flip to coat the other side. Do this a few times to get a nice even coating. Pat off any excess. Place the coated pork loin cutlet on the sheet pan and continue the process until all of the cutlets have been coated.
7. Cook the coated pork loin cutlets: Heat a large frying pan on medium-high heat. When it is hot, add the oil and then add 1-2 of the coated pieces of pork loin in the pan. Brown on one side, flip with a fork and brown on the other side. This doesn't take very long if your pork loin is thin. Transfer the cooked pieces to the serving plate and cover loosely with foil. Continue browning all of the pork loin.
8. Prepare the sauce for the Pork Piccata: Turn the heat off under the pan. Pour the wine into the pan and then turn the heat back on to medium. Scrape-up all of the bits of brown from the pan and add the garlic. Saute the garlic for a while and then add the lemon juice and the chicken broth. Let it heat up to a simmer. The sauce should be thickening from the corn starch by now. If it gets too thick, simply add more stock. Add the capers and heat through. Add the parsley and swirl around in the pan. I like to add some ghee, but you could add some butter, olive oil, or leave it as it is.
9. Plating: Simply pour the sauce over the pork. Enjoy your Pork Piccata!

Notes

As with other recipes that call for frying in oil, I did not even attempt to account for the amount of fat the coated pork loin may of soaked up during cooking.

Also, if the capers are added to the sauce too early, the sauce will turn a weird grayish-brownish-greenish color. It's best to wait to the end.

lowcarbmaven.com