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Enjoy this recipe from Our Best Blue Ribbon Recipes.
Submitted by: Melody Taynor from Everett, WA
1-lb. pork tenderloin, sliced into 8 portions
2 t. lemon-pepper seasoning
3 T. all-purpose flour
2 T. butter, divided
1/4 c. dry sherry or chicken broth
1/4 c. lemon juice
1/4 c. capers
4 to 6 thin slices lemon
Pound pork slices to 1/8-inch thickness, using a meat mallet or rolling pin. Lightly sprinkle pork with seasoning and flour. Melt one tablespoon butter in a large skillet over medium-high heat. Add half of pork and sauté for 2 to 3 minutes on each side, until golden, turning once. Remove pork to a serving plate; set aside. Repeat with remaining butter and pork. Add sherry or chicken broth, lemon juice, capers and lemon slices to skillet. Cook for 2 minutes or until slightly thickened, scraping up browned bits. Add pork and heat through. Makes 4 servings. | |
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Pound pork slices to 1/8-inch thickness, using a meat mallet or rolling pin. Lightly sprinkle pork with seasoning and flour. Melt one tablespoon butter in a large skillet over medium-high heat. Add half of pork and sauté for 2 to 3 minutes on each side, until golden, turning once. Remove pork to a serving plate; set aside. Repeat with remaining butter and pork. Add sherry or chicken broth, lemon juice, capers and lemon slices to skillet. Cook for 2 minutes or until slightly thickened, scraping up browned bits. Add pork and heat through. Makes 4 servings. |
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