Directions:
- 1. Trim fat from tenderloin. Cut tenderloin into 1/2 inch thick slices; place slices between 2 sheets of heavy-duty plastic wrap and pound to 1/4 inch thickness, using a meat mallet or rolling pin.
- 2. Combine flour, salt and pepper in a large heavy-duty, zip-top plastic bag, add pork slices. Seal bag, and shake until pork is coated.
- 3. Coat a large nonstick skillet with cooking spray and add 1 teaspoon oil, and place over medium-high heat until hot. Add half of pork slices, cook 2 minutes on each side or until browned. Transfer to a serving plate, keep warm. Repeat procedure with remaining 1 teaspoon oil and pork slices. Remove skillet from heat.
- 4. Add lemon juice, water and caper to skillet, bring just to a boil. Pour mixture over pork slices, sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.26 Kcal (805 kJ) | ||
| Calories from fat | 54.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 9% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 384.16mg | 16% | |
| Potassium | 500.91mg | 11% | |
| Total Carbs | 8.15g | 3% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 24.84g | 50% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 1.8mg | 10% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 127.71 Kcal (535 kJ) | ||
| Calories from fat | 35.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 9% | |
|---|---|---|---|
| Cholesterol | 48.95mg | 25% | |
| Sodium | 255.18mg | 16% | |
| Potassium | 332.73mg | 11% | |
| Total Carbs | 5.41g | 3% | |
| Sugars | 0.25g | 2% | |
| Dietary Fiber | 0.63g | 4% | |
| Protein | 16.5g | 50% | |
| Vitamin C | 6.3mg | 16% | |
| Iron | 1.2mg | 10% | |
| Calcium | 22.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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