Recipe by FLUFFSTER
I love pork, my hubby loves veal, or even chicken, which is fabulous because you can exchange the pork for any of the above. This goes great with a tossed salad and a glass of wine, or two! I personally add extra wine, butter and olive oil, so that I have lots of the wine sauce.I recommend that you try it by the recipe and then you can adjust the sauce ingredients to suit you. Some like a lot of sauce like I do, others don't. I found this in a paperback at the check stand.
- 680.38 g pork tenderloin
- 118.29 ml all-purpose flour
- 2.46 ml salt
- 1.23 ml pepper
- 44.37 ml olive oil
- 118.29 ml dry white wine
- 118.29 ml lemon juice
- 44.37 ml butter or 44.37 ml margarine
- 59.14 ml fresh parsley, chopped
- 22.18 ml capers
- hot cooked fettuccine
- lemon slice
- fresh parsley sprig
Directions See How It's Made
- Cut each tenderloin into 6 (2 oz) medallions.
- Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-"inch thickness, using a meat mallet or rolling pin.
- Combine flour, salt, and pepper; dredge pork in flour mixture.
- Cook half of the pork in 1 1/2 tablespoons olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned.
- Remove from skillet; keep warm.
- Repeat procedure with remaining pork and olive oil.
- Add wine and lemon juice to skillet; cook until thoroughly heated.
- Add butter, chopped parsley, and capers, stirring until butter melts.
- Arrange pork medallions over fettuccine; drizzle with wine mixture.
- Garnish, if desired.
- Serve immediately.