Pounded Pork with Green Onions & Capers
- bone-less pork tenderloin (1/2 lb will serve 2-3)
- green onions
- 2-3 tsp. capers
- 2/3 cup flour
- 1 Tbsp. butter
- Thinly slice the tenderloin (I tend to slice it 1/4 inch thick) and use a meat pounder or rolling pin to flatten the slices.
- In a medium bowl, combine the flour and salt and pepper to taste.
- Cover both sides of the pork slices in the flour mixture until all are covered and set aside
- Rinse and dry the green onion. Slice into 1/4 inch to 1/2 inch thick, using only the dark greens.
- Heat a large skillet on medium high heat (I prefer All-Clad) carefully put about 2-3 Tbsp of olive oil (you can use any oil you’d like)
- Cook the pork slices until golden brown (about 1-2 minutes per side) and then set aside on a plate
- After you have cooked the pork, turn the heat down to low. Place butter and the green onions in the same pan. If needed you may add a bit more of the oil.
- Once the onions are cooked, add the pork back into the pan along with the capers. Fold everything together and then serve immediately.