pork piccata


You’ll Need:

2 (3/4lb) pork tenderloins
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
3 tbs olive oil
1/2 cup dry white wine (or apple juice)
1/2 cup lemon juice
3 tbs butter or margarine
1/4 cup chopped fresh parsley
Hot cooked fettuccine

Procedures : Cut each tenderloin into 6 medallions. Place, cut side down, between two sheets of heavy duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge pork in flour mixture. Cook half of pork in 1 1/2 tbs of olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned. Remove from skillet; keep warm. Repeat procedure. Add wine (or apple juice) and lemon juice to skillet; cook until thoroughly heated. Add butter and chopped parsley, stirring until butter melts. Arrange pork over pasta; drizzle with wine mixture

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