Pork Tenderloin Piccata

¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon black pepper

1 pound pork tenderloin

2 teaspoons olive oil

Juice from 2 lemons

2 tablespoons butter

¼ cup finely chopped Italian parsley, optional

Combine the flour, salt and pepper in a gallon-size resealable bag. Cut the pork into ¼-inch-thick slices (some pieces may look more like strips), and place them in bag. Seal and shake the bag to coat the pork pieces.

Heat the oil in a 12-inch extra-deep skillet over medium-high heat. Lifting each piece of pork out of the bag and, shaking to remove excess flour, add the pork pieces to the skillet. Cook until lightly browned on the first side, about 4 to 5 minutes. Turn the pork slices over, and continue to cook 4 to 5 more minutes, or just until the pork is cooked through. (If the pan becomes too dry, lower the heat and add 1 to 2 tablespoons water.)

While the pork is cooking, squeeze the juice of the lemons into a small bowl. Set aside.

When the pork is cooked, remove the meat to a platter. Reduce the heat to low, and add the lemon juice to the pan. Stir to remove any brown pieces from the bottom of the pan. Add the butter and the parsley, if using, to the pan. Lifting the pan above the heat, swirl to mix and just melt the butter. Do not overheat the butter. Pour the sauce over the pork and serve immediately.

Serves four.

Nutrition values per serving: 238 calories, 13 g fat (6 g saturated), 5 g carbohydrates, trace amount fiber, 22 g protein, 90 mg cholesterol, 216 mg sodium.