Ingredients

Instructions

  1. Cut each tenderloin into 6 (2 oz) medallions.
  2. Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-"inch thickness, using a meat mallet or rolling pin.
  3. Combine flour, salt, and pepper; dredge pork in flour mixture.
  4. Cook half of the pork in 1 1/2 tablespoons olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned.
  5. Remove from skillet; keep warm.
  6. Repeat procedure with remaining pork and olive oil.
  7. Add wine and lemon juice to skillet; cook until thoroughly heated.
  8. Add butter, chopped parsley, and capers, stirring until butter melts.
  9. Arrange pork medallions over fettuccine; drizzle with wine mixture.
  10. Garnish, if desired.
  11. Serve immediately.