Pork Tenderloin Piccata

1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pork tenderloin (about 1 pound)
1/4 cup butter or margarine, divided
1/2 cup chicken broth
2 tablespoons lemon juice
2 teaspoons lemon zest
1 garlic clove, pressed
1 tablespoon snipped fresh parsley
2 tablespoons 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

Nutrients per serving: Calories 280, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 105 mg, Carbohydrate 11 g, Protein 25 g, Sodium 550 mg, Fiber less than 1 g

Cook’s Tips: Four boneless, skinless chicken breasts (4-6 ounces each), flattened, can be substituted for the pork tenderloin, if desired. Proceed as recipe directs.

Pampered Chef