pork tenderloin piccata

Ingredients:

• 1/4 cup all-purpose flour
• 2 tablespoons yellow cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pork tenderloin (about 1 pound)
• 1/4 cup butter or margarine, divided
• 1/2 cup chicken broth
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1 garlic clove, pressed
• 1 tablespoon snipped fresh parsley
• 2 tablespoons capers, drained and rinsed (optional)

Preparation:

• Combine flour, cornmeal, salt and black pepper in shallow dish.
• Slice pork into eight 2-inch-thick slices.
• Place one slice into a resealable plastic food storage bag.
• Using flat side of Meat Tenderizer, flatten pork to a 1/4-inch thickness.
• Coat both sides with flour mixture, shaking off excess.
• Repeat with remaining pork slices; discard any remaining flour mixture.
• Heat large (10-inch) skillet over medium-high heat until hot.
• Place 3 tablespoons of the butter in skillet; swirl until melted.
• Add half of the pork slices to skillet; cook 3 minutes on each side or until pork is golden brown and centers are no longer pink.
• Remove from skillet to platter; keep warm.
• Repeat with remaining pork.
• Add broth, lemon juice, zest and garlic to skillet.
• Heat over medium heat 1-2 minutes.
• Add remaining butter to skillet; swirl until melted.
• If desired, sprinkle parsley and capers over pork.
• Carefully pour sauce over pork slices; serve immediately.
  

Prepared: 2010-04-21

Makes: 4 servings

Calories: 280

Categories: Pork

recipe source:
thepamperedchef.com