Ingredients
1 pork tenderloin (1 pound), cut into 12 slices1/2 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon butter1 tablespoon olive oil1 cup reduced-sodium chicken broth1/4 cup white wine or additional reduced-sodium chicken broth1 garlic clove, minced1 tablespoon capers, drained1 tablespoon lemon juice1/2 teaspoon dried rosemary, crushed
Preparation
Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat.
In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm.
Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.
