Pork Piccata
or
Oven-Safe Skillet 26cm / 24cm Deep
Cooking Time
- Cook
Ingredients
- ⅔ lb (300 g) pork tenderloin, cut into 4 pieces (about ½” thick)
- Kosher salt and freshly ground black pepper
- All-purpose flour, to coat
- 1 tablespoon olive oil
Egg Mixture
- 1 large egg, beaten
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon Italian parsley, finely chopped
- 4 sprigs thyme, leaves finely chopped
- 1 tablespoon cake flour (or all-purpose flour)
- 1 pinch kosher salt
- Freshly ground black pepper
Tomato Sauce
- 2 tablespoons tomato puree
- 1 tablespoon tomato ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon water
Equipment
- Glass or Stainless Steel Lid
DIRECTIONS
In a large bowl, mix ingredients for Egg Mixture.
Season pork by rubbing salt and pepper. Lightly sprinkle flour to coat each piece and let soak in the Egg Mixture.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn down to medium heat and place pork into the pan. Evenly pour the remaining egg mixture into the pan and cook for about 1 minute. Once golden brown, flip and cover with lid. Steam-roast for 5 minutes over low heat. Once cooked through, remove the pork from the pan and set aside.
In the same pan, add in ingredients for Tomato Sauce and bring to a simmer over medium-high heat. Spoon the sauce onto a plate, place sliced pork on top and serve.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
