This dish is based on a recipe I found in Martha Stewart (March 2013). I have added a few additional ingredients (lemon and garlic) and eliminated others (I’m not a rosemary person). This dish is great served over spaghetti, or served over a simple salad of arugula and micro greens and paired with oven roasted yukon gold potatoes.
1 1/2 lbs pork loin, cut cross wise into 6 thin slices
Sea salt and freshly ground pepper
1/2 cup all purpose flour
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, divided
2 tablespoons capers, rinsed and chopped
1 tablespoon chopped fresh sage leaves
1 lemon, sliced
3 cloves garlic, smashed
1/2 cup dry white wine
Pound pork slices until approximately 3/8 inches thick. Season with salt and pepper, and dredge in flour, shaking off excess. Transfer to baking rack and let stand about 10 minutes. **
Heat 2 tablespoons of oil in large non-stick saute pan over medium-high heat. Add 1 tablespoon of butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through (about 4-5 minutes total). Transfer cooked pork to serving plater and cover with foil. Repeat with 3 remaining pork slices.
Once all of the pork is cooked (and placed on the serving platter), add garlic, capers, and sage to the pan and cook over medium-high heat, stirring until fragrant (about 30 seconds). Add lemon slices and wine and cook until liquid is reduced by half. Stir in remaining tablespoon of butter and melt. Pour sauce over pork.
**If you opt to serve the pork over pasta — before starting to cook the pork, fill a pasta pot 1/2 full of water and turn on high heat. When water comes to a boil, salt, and add 1 pound of spaghetti. Reduce to medium-high heat. Cook spaghetti 7-8 minutes until cooked al dente.