PORK PICCATA

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.

*Chicken broth may be substituted

 Note: File photo for reference only.