Pork With Lemon and CapersEn Español (Spanish Version)
Serving Size½ of recipeCalories
11 gSaturated Fat2.5 gSodium
381 mgTotal Carbohydrate
5 gDietary Fiber0.5 gProtein
26 gServings2IngredientsMeasuresAll-purpose flour1 tablespoonPork tenderloin, cut diagonally into ¼ to ½-inch slices½ poundOlive oil1 tablespoonGarlic clove, minced1Reduced-sodium chicken broth½ cupCapers, drained1 tablespoonJuice of ½ lemonDirectionsSpread out flour on a plate or shallow dish. Coat the pork with the flour, shaking off excess flour.Heat oil in a large skillet over medium-high heat. Add the pork to the pan (working in batches, if necessary) and cook about 2-3 minutes per side, until cooked through and golden brown. Remove pork from pan, cover, and set aside.Reduce heat to medium, add the garlic to the pan, and cook 1-2 minutes, until fragrant. Return heat to medium-high, add the chicken broth, and cook for about five minutes, scraping brown bits off the bottom of the pan with a wooden spoon.Stir in the capers and lemon juice, pour the sauce over the pork, and serve.
3 lean meats; 1.5 fats