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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Made this one last night. I think Angel Hair pasta would help lighten this dish. It was very good!! A repeat in our family! Ingredients:
1 1/2 lbs pork tenderloin |
1/2 cup flour, all-purpose |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons olive oil |
1/2 cup dry white wine |
1/2 cup lemon juice |
3 tablespoons butter |
1/4 cup fresh parsley, chopped |
1 1/2 tablespoons capers |
hot fettuccine, cooked |
lemon slice |
fresh parsley sprig |
Directions:
1. Cut each pork tenderloin into 6 (2 ounce) medallions.
2. Place between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
3. Combine flour, salt, and pepper; dredge pork in flour mixture.
4. Cook half of pork in 1 1/2 T hot oil in large skillet over medium heat 2 minutes on each side or until browned.
5. Remove pork from skillet; keep warm. Repeat with remaining pork and 1 1/2 tsp oil.
6. Add wine and lemon juice to skillet; cook until heated.
7. Add butter, chopped parsley, and capers; stir until butter melts.
8. Serve pork over pasta; drizzle with wine mixtures.
9. Garnish, if desired.
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