Portion Size: 3 oz meat plus 2 T topping

Ingredients:     Yields: 8 servings

Ingredients	Notes:
2 1/2 lbs. boneless, lean, pork tenderloin, thinly sliced into ¼ inch thickness	Trim any fat.
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegetable oil
1/4 cup water
1/4 cup lemon juice
1 lemon	Washed and thinly sliced.
1/4 cup capers
1/4 cup chopped fresh parsley

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Combine flour, salt, pepper in a shallow dish. Dredge pork in flour mixture; shake off excess.
2	In a large frying pan, heat vegetable oil over medium heat.
3	Add pork. Cook about 3 minutes a side until tender and opaque.  Remove and keep warm.	Cook pork until internal temperature reaches 155 degrees F.
4	Add water to pan juices.  Cook 1 minute scraping up brown bits from bottom of pan.  Add lemon juice and heat to boiling.
5	Return pork to pan and cook until sauce thickens slightly, about 3 minutes.
6	Serve chicken on a large platter garnished with lemon slices, capers, and parsley.