Pork Piccata with Linguine

18 April 2018

Ok so we got a little fancy in the kitchen with pork fillet. “Piccata” means sliced but sliced pork sounds boring right? So we zhooshed it up in a #JustDelicious Italian way.

Serves: 4
Preparation: 10 min 
Cooking: 20 min 


500g linguine pasta
15ml (1T) olive oil
500g Eskort Creamy Black Pepper Pork Fillet, sliced into pieces
30g (2T) butter
250ml (1c) dry white wine
125ml (½c) chicken stock
1 garlic clove, chopped
juice of 1 lemon
salt and freshly ground black pepper
15ml chopped flat-leaf parsley, plus extra to serve
lemon wedges, to serve


  • Cook the linguine according to the package instructions, drain and set aside. 
  • Heat the oil in a large frying pan, add half the butter and then the pork fillet pieces and fry until golden, basting occasionally with the creamy peri peri sauce from the packet.
  • Remove the pork from the pan and set aside, keeping the pan drippings. 
  • Add the wine to the pan, bring to a simmer, scraping all the bits off the bottom of the pan.
  • Add the stock, garlic and lemon juice and cook until the sauce has reduced slightly and thickened.
  • Whisk in the remaining butter, season with the salt and pepper and add the parsley.
  • Return the pork to the pan and cook for 1-2 more minutes to heat through and coat in the sauce.
  • Set aside.
  • Add the linguine to the pan and toss to coat in the sauce.
  • Place the linguine on dinner plates and serve topped with the pork and garnished with extra parsley and lemon wedges.


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