Pork Piccata

Pork Piccata
1 whole pork tenderloin
3 tablespoons all-purpose flour
2 teaspoons lemon pepper
2 teaspoons butter
1/4 cup dry sherry
1/4 cup lemon juice
4 to 6 thin slices lemon
4 tablespoons capers, drained

Slice tenderloin into 8 equal pieces, flatten each piece gently to a cutlet 1/8-inch thick. Dust cutlets lightly with flour, sprinkle with lemon pepper.
Melt butter in nonstick pan over medium-high heat. Quickly sauté cutlets, turning once, until golden brown, about 7 to 8 minutes total.
Add wine add sherry and lemon juice to skillet; shake pan gently and cook 2 minutes, until sauce is slightly thickened.
Serve garnished with lemon slices and capers.
Serves 4.

Wine Suggestion: For white, try a dry Sauvignon Blanc; for a red open a medium-bodied red such as a Sangiovese from Italy or California