LEMON PORK ON FETTUCCINE

Steps:

• Cut each pork tenderloin into 6 (2 ounce) medallions.
• Place between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
• Combine flour, salt, and pepper; dredge pork in flour mixture.
• Cook half of pork in 1 1/2 T hot oil in large skillet over medium heat 2 minutes on each side or until browned.
• Remove pork from skillet; keep warm. Repeat with remaining pork and 1 1/2 tsp oil.
• Add wine and lemon juice to skillet; cook until heated.
• Add butter, chopped parsley, and capers; stir until butter melts.
• Serve pork over pasta; drizzle with wine mixtures.
• Garnish, if desired.