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Lemon Pork Scaloppini
1 pound pork tenderloin
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
2 teaspoons olive oil, divided
3 tablespoons lemon juice
2 tablespoons water
1 teaspoon capers
1/4 cup fresh parsley, minced
Trim fat from tenderloin. Cut tenderloin into 1/2-inch thick slices; place slices between 2 sheets of heavy-duty plastic wrap and pound to 1/4 inch thickness, using a meat mallet or rolling pin.
Combine flour, salt and pepper in a large heavy-duty, zip-top plastic bag, add pork slices. Seal bag, and shake until pork is coated.
Coat a large nonstick skillet with cooking spray and add 1 teaspoon oil. Place over medium-high heat until hot.
Add half of pork slices; cook 2 minutes on each side or until browned.
Transfer to a serving plate, keep warm.
Repeat procedure with remaining 1 teaspoon oil and pork slices.
Remove skillet from heat.
Add lemon juice, water and capers to skillet and bring just to a boil. Pour mixture over pork slices, then sprinkle with parsley.
Yield: 4 servings