Ingredients

1 1/2 pound pork tenderloin
seasoned flour
1/3 C. butter
2 Tbsp. oil
1 lemon
1/3 C. capers
parsley sprigs

Cooking Instructions

Skin all fat from the tenderloin and slice thinly. Between wax paper sheets pound (or roll with a rolling pin) the pork slices until they are paper thin, and lightly dust them with seasoned flour. Heat the butter and oil in a skillet until thoroughly hot. Saute the pork until it is well-done and remove. Turn off the heat, squeeze half of the lemon through a strainer into the butter and deglaze the pan, scraping up the crumbs. Return the pork escalope to pan and add the capers, coating the meat thoroughly with pan juices. Serve with fettuccine alfredo or buttered noodles as a side dish. Garnish with parsley and lemon wedges.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)