Pork With Lemon and Capers

Adapted from CooksAid.com

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

Servings and Times

Servings

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

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