Lemon Caper Pork Medallions

Ingredients

1 pork tenderloin (2 pounds), cut into 12 slices

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons butter

1 tablespoon olive oil

1 cup chicken broth

1/4 cup white wine or additional chicken broth

2 garlic cloves, minced

2 tablespoon capers, drained

1 tablespoon lemon juice

1 teaspoon dried rosemary, crushed

Directions

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. 6 Servings.