Categories: Pork

Ingredients

• 1 lb pork tenderloin, trimmed
• Salt and pepper
• 1/4 cup all-purpose flour
• 1 tbsp olive oil, divided
• 1/2 cup dry white wine
• 1/2 chicken broth
• 1/2 cup coarsely chopped pitted kalamata olives
• 2 tbsp capers
• 2 tbsp chopped fresh flat-leaf parsley

Directions

1. Cut pork crosswise into 8 pieces.

2. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to ¼-inch thickness using a meat mallet or rolling pin.

3. Sprinkle both sides of the pork with salt and pepper.

4. Place the flour in a shallow bowl.

5. Dredge pork in flour, turning to coat; shake off excess flour.

6. at 1.5 tbsp olive oil in a nonstick skillet over medium-high heat.

7. Add half of pork, and cook 2 minutes on each side or until done.

8. Remove pork mixture from pan, and keep warm.

9. Repeat procedure with the remaining oil and pork. Return pork to pan.

10. Add wine and broth; bring to a boil.

11. Stir in olives and capers; cook 4 minutes.

12. Sprinkle with parsley

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