Passion for Pork

Pork Scallopini with Butter Caper Sauce

Pork Scallopini with Butter Caper Sauce


  • 500 g pork loin or tenderloin
  • Salt and pepper, to taste
  • 2 Tbsp (30 mL) canola oil, divided
  • 2 Tbsp (30 mL) butter, divided
  • ½ cup (125 mL) flour
  • 2 Tbsp (30 mL) capers
  • ½ cup (125 mL) white wine
  • 1½ Tbsp (22 mL) lemon juice


Slice pork ½" thick. Place slices between sheets of plastic wrap and pound with a meat mallet or rolling pin until thin. Season pork scallopini with salt and pepper and dredge in flour, shaking off any excess.

Heat 1 tbsp canola oil in a large sauté pan or cast iron skillet over medium heat. Add 1 tbsp butter and melt, swirling to coat bottom of pan. Add pork pieces in a single layer and cook, flipping once, until both sides are golden brown; approximately 3 – 4 minutes per side. Transfer to a plate and cover with foil or a lid.

Heat remaining oil in skillet. Add the capers, white wine and lemon juice. Allow the mixture to reduce slightly before adding remaining tablespoon of butter. Mix slowly to incorporate and immediately remove from heat. Spoon sauce over pork and serve.

Approximately 4 Servings

Tags: capers | pork loin | pork tenderloin | scallopini |