Serves 4 in about 45 minutes.
INGREDIENTS:
* 1 pork tenderloin, cut into 1/2-inch thick slices
* 1/4 cup flour
* salt and freshly ground black pepper
* 1-2 Tablespoons olive oil
* 1 small garlic clove, minced
* 3/4 cup fresh orange juice
* 1 Tablespoon freshly squeezed lemon juice
* 1 Tablespoons capers, drained and rinsed
PREPARATION:
1. Mix the flour together with salt and pepper and place on a paper plate or other shallow dish.
2. Lightly pound the the pork slices so that they are about 1/3 of an inch thick. Coat with the flour mixture.
3.Heat the oil in a nonstick skillet over med-high heat. Working in batches, sear the pork, about 2 minutes per side. Add more oil if necessary. Transfer the pork to a platter and cover with foil.
4. Turn the heat to medium and add the garlic, stir about 30 seconds. Add the capers and the orange and lemon juices. Bring to a boil, stirring to scrape up any browned bits.
5. Pour in any of the accumulated juices from the pork and cook about 2-3 minutes or until slightly thickened. Season with salt and pepper.
To serve:
Spoon the sauce over the cutlets and serve.
