Pork With Lemon and Capers
Nutrition Facts
| Serving Size |
½ of recipe |
|
Calories
|
229 |
|
Total Fat
|
11 g |
| Saturated Fat |
2.5 g |
|
Sodium
|
381 mg |
|
Total Carbohydrate
|
5 g |
| Dietary Fiber |
0.5 g |
|
Protein
|
26 g |
Ingredients and Preparation
| Ingredients |
Measures |
| All-purpose flour |
1 tablespoon |
| Pork tenderloin, cut diagonally into ¼ to ½-inch slices |
½ pound |
| Olive oil |
1 tablespoon |
| Garlic clove, minced |
1 |
| Reduced-sodium chicken broth |
½ cup |
| Capers, drained |
1 tablespoon |
| Juice of ½ lemon |
Directions
- Spread 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.
Exchanges
3 lean meats; 1.5 fats