Pork medallions san remo

Yield: 4 Servings

Measure Ingredient
1½ pounds Pork tenderloin
Seasoned flour
⅓ cup Butter
2 tablespoons Oil
1 Lemon
⅓ cup Capers
Parsley sprigs
per Bill Birner

Skin all fat from the tenderloin and slice thinly. Between wax paper sheets pound (or roll with a rolling pin) the pork slices until they are paper thin, and lightly dust them with seasoned flour. Heat the butter and oil in a skillet until thoroughly hot. Saut‚ the pork until it is well-done and remove. Turn off the heat, squeeze half of the lemon through a strainer into the butter and deglaze the pan, scraping up the crumbs. Return the pork escalopes to pan and add the capers, coating the meat thoroughly with pan juices. Serve with fettucine alfredo or buttered noodles as a side dish. Garnish with parsley and lemon wedges.

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