Pork Piccata My Way - cooking recipe

Ingredients

1 1/2 lbs pork tenderloin
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1/2 cup dry white wine
1/2 cup lemon juice
3 tablespoons butter or 3 tablespoons margarine
1/4 cup fresh parsley, chopped
1 1/2 tablespoons capers
hot cooked fettuccine
Garnishes
lemon slice
fresh parsley sprig

Preparation

Cut each tenderloin into 6 (2 oz) medallions.
Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-\"inch thickness, using a meat mallet or rolling pin.
Combine flour, salt, and pepper; dredge pork in flour mixture.
Cook half of the pork in 1 1/2 tablespoons olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned.
Remove from skillet; keep warm.
Repeat procedure with remaining pork and olive oil.
Add wine and lemon juice to skillet; cook until thoroughly heated.
Add butter, chopped parsley, and capers, stirring until butter melts.
Arrange pork medallions over fettuccine; drizzle with wine mixture.
Garnish, if desired.
Serve immediately.