Lights Camera Cook!: Pork Tenderloin Piccata

This Month's Recipe
Pork Tenderloin Piccata

2	(3/4-pound) Murphy Farms pork tenderloins, sliced in diagonal pieces
2	Tablespoons unsalted butter
1	Tablespoon TFM Extra Virgin Olive Oil
2	Tablespoons Ruffino Lumina pinot grigio
1/4	Cup Robert Rothschild Lemon Dill and Capers Sauce
1	Tablespoon capers, drained and chopped
3	Tablespoons fresh parsley, minced
	Salt and pepper, to taste

Place diagonal sliced pork tenderloin pieces between sheets of plastic wrap and flatten. In a large heavy skillet, heat 1 tbsp butter and oil over moderately high heat until foam subsides. Season pork tenderloin pieces with salt and pepper to taste. Sauté for 1 minute on each side, or until pieces are cooked through. Use tongs to transfer pork to a platter and keep warm by covering loosely.

Remove fat from skillet. Add remaining 1 tbsp butter to skillet along with wine and Lemon Dill and Capers Sauce. Bring mixture to a boil. Stir in capers, parsley and salt and pepper to taste. Spoon sauce over pork and serve.

Enjoy this delicious dish with a glass of Ruffino Lumina Pinot Grigio. Or, for the red wine lover, try Ruffino Il Chianti!