Pork Piccata

Paired with Williams Selyem 2018 Westside Road Neighbors Pinot Noir

  • pork piccata see recipe below recipe (hold the sauce warm on the side)
  • summer beans, blanched see recipe below
  • garlic pistachios see recipe below
  • 1/4 lb watercress, trimmed, washed
  • 3 cups fresh mozzarella, large diced
  • 2 cups fresh basil, whole leaves
  • 1/4 cup fresh tarragon, whole leaves
  • olive oil as needed
  • 1/4 cup pecorino, finely grated (optional)
  • kosher salt as needed
  • black pepper, fresh ground as needed
  1. Turn your oven to the broiler setting.
  2. Add the summer beans, tarragon, and watercress to a medium mixing bowl. Lightly drizzle olive oil over the beans. Season with salt and pepper. Mix well and set aside.
  3. Evenly space the pork piccata on to a cookie sheet.
  4. Add the mozzarella, basil, 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper to a medium sized mixing bowl. Mix well.
  5. Evenly divide the mozzarella on top of the pork piccata. Place the pork under the broiler and cook until the mozzarella is lightly browned.
  6. Place one piece of pork piccata in the middle of each entrée plate.
  7. Evenly divide the summer bean salad on top of each pork piccata.
  8. Spoon the sauce over each salad and around the plate.
  9. Sprinkle the pecorino and pistachios on top of each salad.

Pork Piccata

  • 8 2-ounce pork loin steaks, pounded thin
  • 1 cup all-purpose flour
  • 3 tbsp olive oil
  • 2 tbsp butter, unsalted
  • 4 garlic cloves, minced
  • 2 tbsp capers, roughly chopped
  • 1/2 tbsp caper brine
  • 1 tbsp Italian parsley, chopped
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 1/2 cup pinot noir
  • 1/2 cup chicken broth
  • kosher salt to taste
  • black pepper, fresh ground as needed
  1. Season pork loin with salt & pepper.
  2. Place flour in a bowl and dip pork loin to coat both sides well.
  3. In a large sauté pan, heat the olive oil on medium-high.
  4. Working in batches, add the pork loin to the sauté pan. (it is important to cook the pork in batches, do not overcrowd the pan)
  5. Pan fry the pork loin until golden brown on both sides (about 2 minutes per side).
  6. Transfer the pork loin to a paper towel lined plate.
  7. Add butter, garlic, capers, parsley, and lemon zest to pan. Cook on medium heat until the butter is melted, and garlic is fragrant.
  8. Add the lemon juice, pinot noir, and chicken broth. Simmer the sauce until it is slightly thickened. (do not boil the sauce)

Garlic Pistachios

  • 1/2 cup pistachio nuts, blanched, shelled
  • 1/2 tsp olive oil
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion
  • 1/4 tsp paprika
  • 1/4 tsp sea salt, fine ground
  1. Pre-heat the oven to 325˚F.
  2. In a small mixing bowl mix all the ingredient together.
  3. Place the pistachios on to a cookie sheet.
  4. Toast the pistachios in the oven until golden brown.
  5. Let the pistachios cool to room temperature.
  6. Place the pistachios into a food processor, pulse the pistachios until they are coarsely ground.

Blanched Summer Beans

  • 4 qt water
  • 1 qt ice
  • 1 lb fresh summer beans, washed, ends trimmed
  1. Bring 3 quarts of water to boil in a medium sauce pot over high heat.
  2. Prepare a medium mixing bowl with ice and 1 quart of water.
  3. Add the beans to boiling water, return to boil, and cook until the beans are tender (about 3 minutes)
  4. Transfer beans immediately to the bowl of ice water. When beans no longer feel warm to touch, drain in colander.
  5. Dry thoroughly with paper towels.