Lemon Pork Scalloppine

Lemon Pork Scalloppine

4 Points Per Serving



1 pound Pork Tenderloin

3 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

vegetable cooking spray

2 teaspoons olive oil -- divided

3 tablespoons lemon juice

2 tablespoons water

1 teaspoon capers

1/4 cup fresh parsley -- minced



1. Trim fat from tenderloin. Cut tenderloin into 1/2 inch thick slices; place slices between 2 sheets of heavy-duty plastic wrap and pound to 1/4 inch thickness, using a meat mallet or rolling pin. 2. Combine flour, salt and pepper in a large heavy-duty, zip-top plastic bag, add pork slices. Seal bag, and shake until pork is coated. 3. Coat a large nonstick skillet with cooking spray and add 1 teaspoon oil, and place over medium-high heat until hot. Add half of pork slices, cook 2 minutes on each side or until browned. Transfer to a serving plate, keep warm. Repeat procedure with remaining 1 teaspoon oil and pork slices. Remove skillet from heat. 4. Add lemon juice, water and caper to skillet, bring just to a boil. Pour mixture over pork slices, sprinkle with parsley.

Serving Size : 4

Per serving: 182 calories, 6.2 fat