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- Potatoes:
- 1 pkgpotatoes
- 1 tspsalt
- 0.5 lemon zest + juice
- 3 tbspbutter
- Pork:
- 2 shallot
- 3 garlic clove
- 1 pkgcherry tomatoes
- 1 pkgcapers
- 1 pkgpork sirloin
- 2 tbspoil
- 1 tspsalt
- 0.5 tspblack pepper
- 4 tbspbutter
- 0.5 lemon zest + juice
- 1 pkgparsley
- 1Bring water to a boil for the potatoes. Peel and chop the potatoes. Cook until tender in salted water.
- 2Peel and finely chop the shallot and garlic cloves. Rinse the cherry tomatoes. Finely chop the capers.
- 3If needed, remove the silvery membrane from the pork loin and cut into steaks about 1–1.5 cm thick.
- 4Heat a frying pan with oil. Add the pork steaks and fry for about 3–4 minutes per side. Season with salt and black pepper. Transfer the steaks from the pan.
- 5Reheat the same pan. Add butter, onions, cherry tomatoes, and capers. Fry, stirring, for a few minutes.
- 6Grate the zest of half a washed lemon into the pan and squeeze in the juice as well. Bring to a boil. Return the steaks to the sauce and let them simmer for a few minutes.
- 7Finely chop parsley and add it to the sauce.
- 8Drain the cooked potatoes well and mash them with a masher. Grate in the zest of the remaining half lemon and squeeze in the juice. Mix in butter. Add more salt if needed.
- 9Serve the pork “Piccata” with cherry tomatoes and crushed potatoes.
35 min