3 tbsp flour
2 tsp lemon pepper
2 tsp olive oil
1/4 cup white cooking wine
1/4 cup lemon juice
very thin lemon slices for garnish
4 tbsp drained capers for garnish
Slice the tenderloin into 8 equal pieces and place pieces between sheets of plastic wrap. Pound each piece until only 1/8-inch thick. Dust lightly with the flour and sprinkle with the lemon pepper.
Pour the olive oil into a skillet over medium-high heat. Quickly saute meat, about 4 minutes per side until golden brown.
Add the wine and lemon juice to the skillet; shake skillet gently and cook 2 minutes until the sauce is slightly thickened.
Garnish with the lemon slices and capers to serve.
Note: File photo for reference only.