Lemon Pork Scaloppine

• 1 (1-pound) pork tenderloin
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• 2 teaspoons olive oil, divided
• 3 tablespoons lemon juice
• 2 tablespoons water
• 1 teaspoon capers
• 1/4 cup minced fresh parsley

1. 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. Coat a large nonstick skillet 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 just to a boil. Pour mixture over pork slices; sprinkle with parsley.

pork tenderloin, allpurpose, salt, pepper, cooking spray, olive oil, lemon juice, water, capers, fresh parsley

Taken from www.myrecipes.com/recipe/lemon-pork-scaloppine (may not work)