|
PORK PICATTA Sue Walters – Etowah County 2 pounds pork tenderloin
Salt and pepper
1 cup flour
2 cloves garlic, chopped
¼ cup olive oil
½ cup (1 stick) butter
¼ cup chopped parsley
2 lemons, juiced
½ cup white wine
Cut pork into 1/4-inch slices. Add salt and pepper to flour and lightly flour each side of slices. Set aside.
Place chopped garlic in a large skillet. Add olive oil and cook over medium heat 2 minutes. Add butter, parsley, and lemon juice. Increase heat to high and add pork. Cook 2 minutes, then add wine to pan. Turn slices and cook 2 minutes more.
| 
