Pork Scallopini with Lemon, Caper and Dill Sauce

1 lb Pork Tenderloin

½ Cup Chicken Broth

¼ tsp Kosher Salt

½ tsp Ground Black Pepper

½ cup Flour

1 Tbs Olive Oil

2 Tbs Butter

2 Tbs Lemon Juice

1 Tbs Capers, drained

1 Tbs chopped Fresh Dill

Cut the pork into 1 inch medallions and then flatten them with a meat mallet until they are about ¼ inch thick. Season them with salt and pepper. Then coat them with flour, and pat off the excess.

Heat 1 ½ tsp of olive oil and 1 ½ tsp butter in a large skillet over medium heat. When it is heated up add as much of the pork as will fit in the pan without crowding.  Cook until browned on the first side (1-2 min), Turn and cook the other sides just until the juices until done (3-4 min). Make sure they get a good crisp to the outside.  Remove them to a platter. Add another tsp of oil and butter to the pan and cook the remaining meat the same way. Cover loosely with foil to keep warm.

Reduce the heat a little (medium low), add the broth, lemon juice, dill and capers to the pan. Cook the sauce until it reduces to about a ¼ cup. Stir in remaining butter and pour over the scallopini. The sauce will be thin.

I like to serve this with roasted red potatoes (or mashed) and broccoli or green beans

Roasted Red Potatoes

4 red potatoes

2 Tbs olive oil

1 ½ tsp kosher salt

½ tsp black pepper

½ Tbs dried rosemary

Preheat oven to 400’. Line baking sheet with tin foil and spray with cooking spray.

Cut potatoes in half lengthwise. Cut each half in lengthwise again. Cut each quarter into slices, from 1/2-inch to 3/4-inch in width.

In a medium bowl, combine potatoes, olive oil, salt, pepper, and rosemary.  Stir thoroughly to combine. Pour on to baking sheet in a single layer, making sure to spread potatoes out so they roast and don’t steam.

Cook 20 minutes. Stir potatoes. Cook an additional 15-20 minutes, until sides are browned. Remove and serve hot.