One-Pan Pork Piccata with Asparagus

Ingredients

• 2 tbsp (17 g) capers, rinsed
• 5 oz (142 g) boneless pork loin, cut into thin cutlets
• a pinch of black pepper
• 2 tsp (10 ml) olive oil
• 7 oz (200 g) asparagus, trimmed
• 2 garlic cloves, sliced
• 2 tbsp (30 ml) fresh lemon juice

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Method

1. Rinse the capers under the tap for 30 seconds and pat them dry; rinsed, they still taste of capers. Pound the pork to a quarter-inch (6mm) between sheets of parchment and season with the pepper. Sear in the oil in a 10-inch (25cm) skillet over medium-high heat for 3 minutes a side, until 145°F (63°C), and rest it on a board.
2. Cook the asparagus in the same pan for 4 minutes, until bright green, then the capers and garlic for 1 minute. Take the pan off the heat, then add the lemon juice; heated, it turns dull.