Lemon Pork on Fettuccine
Made this one last night. I think Angel Hair pasta would help lighten this dish. It was very good!! A repeat in our family!
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INGREDIENTS
Nutrition- 1 1⁄2lbs pork tenderloin
- 1⁄2
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
- 3tablespoons olive oil
- 1⁄2cup dry white wine
- 1⁄2cup lemon juice
- 3tablespoons butter
- 1⁄4
- 1 1⁄2tablespoons capers
-
Garnishes
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DIRECTIONS
- Cut each pork tenderloin into 6 (2 ounce) medallions.
- Place between two 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 pork in 1 1/2 T hot oil in large skillet over medium heat 2 minutes on each side or until browned.
- Remove pork from skillet; keep warm. Repeat with remaining pork and 1 1/2 tsp oil.
- Add wine and lemon juice to skillet; cook until heated.
- Add butter, chopped parsley, and capers; stir until butter melts.
- Serve pork over pasta; drizzle with wine mixtures.
- Garnish, if desired.
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