The word Piccata is usually connected with chicken but the lemon, butter and caper flavor works really well with pork also. Pork tenderloin is one of my favorite proteins so when I came across this figure-friendly version I couldn't resist.
3 Tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 pound uncooked lean pork tenderloin, cut into thin slices
2 teaspoon olive oil
3/4 cup canned chicken broth, reduced sodium
1/4 cup fresh lemon juice
2 teaspoons cornstarch
2 teaspoon salted butter
1 Tablespoon capers, drained
1. In a small bowl, combine flour, salt and pepper. Sprinkle over both sides of pork, shaking off excess.
2. Heat olive oil in a large non-stick skillet over medium-high heat. Add pork (can be done in 2 batches) and cook until just cooked through and golden, about 1 1/2 minutes per side, set aside on a serving plate and cover to keep warm.
3. Whisk together broth, lemon juice, cornstarch, salt and pepper until blended. Pour into same skillet and combine with pan drippings ; simmer until slightly thickened, about 1 minute. Remove skillet from heat and stir in butter until melted. Stir in capers and spoon over pork.