Skillet Pork Recipes

Lemon Pork Scaloppini

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Yield: 4 servings


  • 1 pound pork tenderloin
  • 3 tablespoons all-purpose 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


  1. 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.
  2. 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.
  3. Coat a large nonstick skillet with cooking spray and add 1 teaspoon oil. Place over medium-high heat until hot.
  4. Add half of pork slices; cook 2 minutes on each side or until browned.
  5. Transfer to a serving plate, keep warm.
  6. Repeat procedure with remaining 1 teaspoon oil and pork slices.
  7. Remove skillet from heat.
  8. Add lemon juice, water and capers to skillet and bring just to a boil. Pour mixture over pork slices, then sprinkle with parsley.

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