Pork Picatta with Tomatoes and Olives Wednesday, February 1, 2012


Mark McKinney Executive Chef UT Medical Center

4 each 2 oz pork loin medallions
1 1/2 tablespoons all purpose flour
1 tablespoon olive oil
2 oz thin sliced yellow onion
1 teaspoon fresh minced garlic
½ cup canned imported chopped Italian tomatoes
½ teaspoon chopped fresh oregano
6 each chopped olives, preferably Kalimata
to taste salt and pepper


Place pork between 2 large sheets of plastic wrap. Using a meat pounder or rolling pin, lightly pound to 1/4-inch thickness. Sprinkle with salt and pepper. Place additional flour in shallow baking dish. Dip pork into flour to coat; shake off excess. Heat 1 tablespoon oil in a heavy large skillet. Add pork to skillet and cook until golden and cooked through, about 2 minutes per side. Transfer to a platter. Add onions to the same pan and cook until pale gold, then add garlic for 30 seconds. Add tomatoes and olives, then oregano and allow to simmer for two or three minutes. Adjust with salt and pepper. Pour the sauce over the pork and serve. This recipe goes well with beef or chicken too.


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