Pork Tenderloin Piccata

Credit to: ©The Pampered Chef, 2006

1/4 cup all-purpose flour
2 tbsp yellow cornmeal
1/2 tsp salt
1/4 tsp ground black pepper
1 pork-tenderloin (about 1 lb)
1/4 cup butter or margarine, divided
1/2 cup chicken broth
2 tbsp fresh lemon iuice
2 tsp lemon zest
1 clove garlic, pressed
1 tbsp snipped fresh parsley (optional)
2 tbsp capers, drained and rinsed (optional)

• Combine flour, cornmeal, salt and black pepper in shallow dish. Slice pork into eight 2-inch thick slices. Place one slice into a resealable plastic food storage bag. Using flat side of Meat Tenderizer, flatten pork to a 1/4 inch thickness. Coat both sides with flour mixture, shaking off excess. Repeat with remaining pork slices; discard any remaining flour mixture.
• Heat large 10-inch skillet over medium-high heat until hot. Place 3 tablespoons of the butter in skillet; swirl until melted. Add half of the pork slices to skillet; cook 3 minutes on each side or until pork is golden brown and centers are no longer pink. Remove from skillet to platter; keep warm. Repeat with remaining pork.
• Add broth, lemon juice, zest and garlic to skillet. Heat over medium heat 1-2 minutes. Add remaining butter to skillet; swirl until melted. If desired, sprinkle parsley and capers over pork. Carefully pour sauce over pork slices; serve immediately.

Yield: 4 servings