Ingredients
1 pork tenderloin (1 pound)1/4 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon pepper1 tablespoon olive oil, divided1/2 cup reduced-sodium chicken broth1/2 cup white wine or reduced-sodium chicken broth2 tablespoons capers, drained1 tablespoon minced fresh parsley
Preparation
Cut pork into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time, and shake to coat. In a large nonstick skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm.
Add broth and wine to the pan, stirring to loosen browned bits. Stir in capers. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until juices are slightly thickened. Stir in parsley. Drizzle over pork.
