Ingreadient :

• 1 pork tenderloin (1 pound), cut into 12 slices
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup reduced-sodium chicken broth
• 1/4 cup white wine or additional reduced-sodium chicken broth
• 1 garlic clove, minced
• 1 tablespoon capers, drained
• 1 tablespoon lemon juice
• 1/2 teaspoon dried rosemary, crushed

Direction :

1. Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat.
2. In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm.
3. Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.