PORK SCALLOPINI

1 1/2 lbs. pork tenderloin

2 TB capers, rinsed

2/3 cup white wine

3 TB lemon juice

2 TB olive oil

3 TB butter

1/2 cup flour

1/2 tsp salt

Slice the pork into 1/2 inch slices on a diagonal. Pound thin between plastic wrap with a meat mallet. Salt both sides of the meat.

Lightly dredge the pork in the flour and shake off any excess.

In a large skillet heat the olive oil over medium heat.

Cook the pork 2-3 minutes on each side or until golden and transfer to a warm plate.

Heat 2 tablespoons of butter in skillet.

Add the capers, white wine and lemon juice. Allow to reduce a bit before adding 1 tablespoon of butter.

Mix slowly to incorporate and remove from heat.

Spoon the sauce over the pork and serve.

Serves 4