Pork Piccata My Way

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  pork tenderloin
• 1⁄2 cup all-purpose flour
• 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 or 3  tablespoons margarine
• 1⁄4 cup fresh parsley, chopped
• 1 1⁄2 tablespoons capers
•  hot  cooked fettuccine

• Garnishes

•  lemon slice
•  fresh parsley sprig

Directions

1. Cut each tenderloin into 6 (2 oz) medallions.
2. Place between 2 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 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.
5. Remove from skillet; keep warm.
6. Repeat procedure with remaining pork and olive oil.
7. Add wine and lemon juice to skillet; cook until thoroughly heated.
8. Add butter, chopped parsley, and capers, stirring until butter melts.
9. Arrange pork medallions over fettuccine; drizzle with wine mixture.
10. Garnish, if desired.
11. Serve immediately.