Ingredients
- 1¼ pounds pork tenderloin sliced into 2-inch thick slices
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter divided
- 3 cloves garlic thinly sliced
- ¼ cup white wine
- ¼ cup fresh lemon juice
- ½ cup chicken broth
- 2 tablespoons capers drained
- 2 tablespoons fresh flat-leaf parsley chopped, plus more, for garnish
Instructions
- Place pork slices between two pieces of plastic wrap and gently pound with a meat mallet until they are about ¼-inch thick. Season both sides with salt and pepper.
- Lightly coat each pork piece in all-purpose flour, shaking off any excess.
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the pork slices for 2-3 minutes per side until golden brown.
- Remove the pork and cover loosely with foil to keep warm. Lower the heat to medium, add the remaining butter, and sauté the garlic for about 30 seconds until golden. Pour in the white wine, lemon juice, and chicken broth, scraping up any brown bits.
- Let the sauce simmer for 3-5 minutes until it slightly thickens. Stir in the capers and parsley, then return the pork to the skillet to warm through, spooning the sauce over the slices. Serve immediately, garnished with extra parsley.
