Lemon Pork Scaloppini Recipe

Posted by Grandma Jeanne on February 5, 2006

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

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; add 1 teaspoon oil, and 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; bring just to a boil. Pour mixture over pork slices.

Yield 4 servings