Lemony Scaloppine of Pork

1. 1

   Place your very sharp chefs knife flat on top of the pork tenderloin about 2 1/2 inches from the thicker end.

2. 2

   Tilting the knife slightly on the diagonal, slice off one quite thin scallop, moving from where you inserted the knife toward and off the end.

3. 3

   Repeat two more times to make three slices.

4. 4

   Pound the scallops gently to an even thickness, salt and pepper them lightly, and dredge them in flour.

5. 5

   Heat the oil in a skillet just large enough for the three scaloppine, then add the butter, and when it is sizzling, lay in the meat along with the slices of lemon and shallot.

6. 6

   Cook the scallops over medium-high heat for less than a minute on each side, then remove to a warm plate.

7. 7

   Squeeze most of the half-lemon into the pan, add the chicken broth (or water), and boil down until lightly thickened.

8. 8

   Toss in the capers, and return the meat to the pan just to heat through.

9. 9

   Taste to see if it needs a little more lemon and/or salt.

10. 10

    Spoon everything onto your warm plate, and scatter a little parsley on top.

* Per serving · 4 servings · Values may vary.