Pork Loin with White Wine Reduction

There are so many ways to make a sauce, but most have one of the following main ingredients: heavy cream, butter or wine. And, yes, some great sauces use all three. The one I invented last Friday night used a white wine reduction.


Breaded Pork Loin with White Wine Reduction
Serves 4

4 pork loin cutlets, trimmed of fat
1 egg, white only - discard yoke
1 tablespoon orange juice
1 cup bread crumbs
1 tablespoon chopped fresh parsley
salt and pepper to taste
2 tablespoons butter
2 tablespoons olive oil

For Sauce:
1/2 cup of white wine, Chardonnay or table wine
4 tablespoons butter
1/4 medium red onion or 1 shallot, finely chopped
Juice from half a lemon
1/2 teaspoon capers
salt and pepper to taste


Heat butter and olive oil in medium high saute pan. Place pork loin cutlets between saran wrap and pound thin with meat tenderizer. Mix egg white and orange juice together in shallow bowl. Mix bread crumbs, fresh parsley, and salt and pepper in a separate shallow bowl. Dip pork cutlets into egg wash and then dip into bread crumb mixture, coating both sides. Cook cutlets for about 5 minutes on each side. Remove cutlets from pan.

In saute pan, add onions and 1 tablespoon of butter, if necessary. Cook onions until translucent, about 2 minutes. Add capers and cook for 1 minute with onions. Add white wine and reduce by half. Add lemon juice, remaining 3 tablespoons of butter, and salt and pepper whisking ingredients to wine reduction. Return cutlets to pan for about 1 or 2 minutes as sauce thickens.

Remove cutlets from pan and pour sauce over to serve. Sprinkle with any remaining parsley, optional.