1 (1 lb) pork tenderloin
3 tbsp white whole-wheat or almond 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, optional
4 tbsp drained capers for garnish, optional
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 sauté 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.
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, optional
4 tbsp drained capers for garnish, optional
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 sauté 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.
*Chicken broth may be substituted
Note: File photo for reference only.
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