Pork Roast with Potatoes and Piccata Sauce

Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients and prepare the bouillon mixed with water (or use stock if you have it)

Cook the potatoes. Place the grenaille potatoes in salted water and cook over medium heat for about 15-20 minutes until tender

Optional: Prepare the meat. (Optional) If you have the meat in one piece, slice it into thin slices

Pound the meat. Lightly pound the slices of meat

Coat in flour. Season the pork with salt and pepper and coat it in flour

Fry the meat. Heat a little olive oil in a pan and fry the meat over medium to high heat for about 2-3 minutes on each side until golden brown, then let it rest in a warm place (or in the oven at 60 C)

Chop the capers. Finely chop the capers

Prepare the sauce. Add the capers to the pan with the drippings, deglaze with wine, and reduce over medium to high heat for about 2-5 minutes to half the volume

Add the stock. Add the prepared stock and cook over medium heat for about 2-3 minutes

Finish the sauce. Add the lemon juice and zest, remove from the heat, and whisk in the cold butter

Add the slice of meat back to the sauce. Place the slices of meat into the sauce and briefly warm them over low heat so the sauce does not curdle

Optional: Brown the potatoes. (Optional) You can also brown the cooked potatoes in a pan with olive oil over medium heat for about 3-4 minutes until golden and lightly crush them

Serve. Serve the meat with the potatoes, topped with the piccata sauce