Pork Piccata My Way

Recipe by FLUFFSTER
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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