Source: dLife

Pork tenderloin coated in flour, salt and pepper, sauteed and served with a lemon juice and capers sauce.

Servings

1 lb pork tenderloin
3 tbsp white all purpose flour
0.25 tsp salt
0.25 tsp black pepper
1 cooking spray
2 tsp olive oil , divided
3 tbsp fresh lemon juice
2 tbsp cold water
1 tsp capers
0.25 cup chopped parsley , fresh, minced

1 To prepare, 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 In a large nonstick skillet (coat with cooking spray) 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 capers to skillet; bring to a boil. Pour mixture over pork slices, sprinkle with parsley.

Quick meal in less than 20 minutes.