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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I love pork, my hubby loves veal, or even chicken, which is fabulous because you can exchange the pork for any of the above. This goes great with a tossed salad and a glass of wine, or two! I personally add extra wine, butter and olive oil, so that I have lots of the wine sauce.I recommend that you try it by the recipe and then you can adjust the sauce ingredients to suit you. Some like a lot of sauce like I do, others don't. I found this in a paperback at the check stand. Ingredients:
1 1/2 lbs pork tenderloin |
1/2 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons olive oil |
1/2 cup dry white wine |
1/2 cup lemon juice |
3 tablespoons butter or 3 tablespoons margarine |
1/4 cup fresh parsley, chopped |
1 1/2 tablespoons capers |
hot cooked fettuccine |
lemon slice |
fresh parsley sprig |
Directions:
1. Cut each tenderloin into 6 (2 oz) medallions.
2. Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4- inch thickness, using a meat mallet or rolling pin.
3. Combine flour, salt, and pepper; dredge pork in flour mixture.
4. 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.
5. Remove from skillet; keep warm.
6. Repeat procedure with remaining pork and olive oil.
7. Add wine and lemon juice to skillet; cook until thoroughly heated.
8. Add butter, chopped parsley, and capers, stirring until butter melts.
9. Arrange pork medallions over fettuccine; drizzle with wine mixture.
10. Garnish, if desired.
11. Serve immediately.
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