Lemony Pork Piccata
2 lb. pork tenderloin, sliced into 16 portions
4 t. lemon-pepper seasoning
6 T. all-purpose flour
1/2 c. chicken broth
1/2 c. lemon juice (I use the bottled kind)
Pound pork into slices to 1/8 inch thickness, using a meat mallet or rolling pin. Lightly sprinkle pork with lemon-pepper seasoning and flour. Melt 2 T. butter in a large skillet over medium-high heat. Add half of pork and saute 2-3 minutes on each side until golden, turning once. Repeat procedure with remaining butter and pork. Remove pork to a serving plate; set aside.
Add chicken broth and lemon juice to skillet. Cook 2 minutes until slightly thickened, scraping up browned bits. Add pork and heat thoroughly.
Serve over quick-cooking angel hair pasta or brown rice to enjoy every drop of the lemony goodness!