Pork Picatta

ANCHORAGE, Alaska — Serves 4

4-6 pork tenderloin medallions, pounded thin
1 C. seasoned flour
3 eggs, whipped with 2 Tbsp. grated Parmesan and 1 pinch chopped parsley
2-3 oz. olive oil
2 Tbsp. capers
1 Tbsp. sliced garlic clove
¼ C. white wine
1 lemon, zested and juiced
¼ C. unsalted butter, chilled and sliced into pieces (optional)
Salt and pepper to taste
                
Garnish: peeled and sliced lemon, chopped parsley
          
Procedure:

1. Pound pork medallions to even thickness. Dust with seasoned flour and soak in egg mixture and set aside.
2. Warm oven, and pre-heat olive oil in a large non-stick skillet over medium heat. Remove pork from egg mixture and sear pork until lightly browned on both sides and cooked through, approximately 4 minutes per side. Remove to an oven-proof baking dish and place in oven to keep warm.
3. Add capers (to taste) and garlic to any remaining oil in skillet. Do not brown garlic. Add white wine and lemon juice, reducing by one-half. If you prefer this dish rich carefully swirl in butter, moving pan in a back-and-forth motion to incorporate. Pour over pork and garnish.