Ingredients
1 Pork Tenderloin, thawed
1/4 cup flour
1/2 tsp tarragon leaves, crushed
1/2 tsp salt
1/4 tsp ground black pepper
1 tbs butter
1 tbs olive or vegetable oil
2 tbs each; fresh lemon juice and white wine
1-2 tbs capers
Preparation
Cut each tenderloin piece into 6 equal portions. Place each tenderloin piece between two pieces of plastic wrap. Pound to 1/8-inch thickness. Coat each piece with flour combined with tarragon, salt and pepper; shake off excess. Melt butter in a large heavy skillet over meidum-high heat; stir in oil. Brown tenderloin pieces 2-3 minutes per side or until browned. Remove to serving platter and keep warm. Stir in wine and lemon juice. Bring to boil; cook 7 minutes. Stir in capers. Serve sauce over pork. Serve with lemon slices.
