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Lemon Pork Scaloppine

Yield 4 servings

Ingredients

  • 1 (1-pound) pork tenderloin
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
  • 2 teaspoons olive oil, divided
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 1 teaspoon capers
  • 1/4 cup minced fresh parsley

Nutrition Information

  • calories 171
  • caloriesfromfat 27 %
  • fat 5.2 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24.4 g
  • carbohydrate 5.2 g
  • fiber 0.2 g
  • cholesterol 74 mg
  • iron 0.0 mg
  • sodium 258 mg
  • calcium 0.0 mg

How to Make It

  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; 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.

  4. Add lemon juice, water, and capers to skillet; bring just to a boil. Pour mixture over pork slices; sprinkle with parsley.

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