Similar to my Chicken Picatta

 Usually we make a dry rub pork loin which although we make it frequently I have not posted yet but this last shipment from Butcher Box  had some in it I decided to tur something different.  If you want to check it out please use my codes you’ll find  http://fbuy.me/oqMxZ this link get $30 off this is from my on my post http://fbuy.me/oqMpH and we both get stuff for free!

Anyway, this was quick, easy,  delicious and a good choice. You could do veal and chicken the same way.

INGREDIENTS

• 1 1/4 pound Pork Tenderloin
• ½ cup all-purpose flour or I used cornstarch to make gluten free
• 3 Tablespoons Olive corn oil
• 3 Tablespoons unsalted butter
• 2 cloves garlic thinly sliced
• ¼ cup dry vermouth or white wine or rice cooking wine
• 3 Tablespoons lemon juice
• 1/2 cup chicken broth
• 2 Tablespoons capers drained
• 2 Tablespoons minced flat leaf parsley
• Salt and freshly ground pepper
• If you like a thicker sauce add a little cornstarch dissolved in water at end and cook to thickened.
• Want to get fancy garnish with fresh Lemon slices.

How

Slice pork into 2-inch thick slices. Place each slice between two pieces of plastic wrap and use the flat side of a meat tenderizer to flatten to ¼-inch thickness. (Season with salt and pepper)

Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.

In a large frying pan over medium-high heat, warm 2 Tbsp. of the olive oil.

Place 4 pieces of pork in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining pork. Place that pork under your foil tent as well.

Reduce the heat to medium and melt 1 Tbsp. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the vermouth, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.

Remove the pan from the heat and whisk in the remaining 2 Tbsp. butter, the capers and parsley. Season with salt and pepper.

Drizzle the sauce over pork and serve immediately. I like to put in pan and toss to coat.