Pork Piccata

• 1 Pork Tenderloin, thawed
• 1/4 cup flour
• 1/2 tsp tarragon leaves, crushed
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tbs butter
• 1 tbs olive or vegetable oil
• 2 tbs each; fresh lemon juice and white wine
• 1-2 tbs capers

1. Cut each tenderloin piece into 6 equal portions. Place each tenderloin piece between two pieces of plastic wrap. Pound to 1/8-inch thickness. Coat each piece with flour combined with tarragon, salt and pepper; shake off excess. Melt butter in a large heavy skillet over meidum-high heat; stir in oil. Brown tenderloin pieces 2-3 minutes per side or until browned. Remove to serving platter and keep warm. Stir in wine and lemon juice. Bring to boil; cook 7 minutes. Stir in capers. Serve sauce over pork. Serve with lemon slices.

tenderloin, flour, tarragon, salt, ground black pepper, butter, olive, lemon juice, capers

Taken from www.epicurious.com/recipes/member/views/pork-piccata-50008516 (may not work)