1 pound Pork Tenderloin
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
vegetable cooking spray
2 teaspoons olive oil - divided
3 tablespoons lemon juice
2 tablespoons water
1 teaspoon capers
1/4 cup fresh parsley - minced
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.
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.
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.
Add lemon juice, water and caper to skillet, bring just to a boil. Pour
mixture over pork slices, sprinkle with parsley.
Serving Size : 4
Per serving: 182 calories, 6.2 fat
WW Points: 4 pt.
