1 1/2lbspork tenderloincut into 1/4-inch-thick slices
3Tblsextra-virgin olive oilplus more if needed
3Tblsunsalted butterdivided
3Tblsdrained capers
1/2cdry white wineor chicken stock
3Tblsfresh lemon juice
Instructions
Place flour, salt and pepper in a shallow bowl and whisk well to combine. Coat the pork slices on both sides with the flour, knocking off any excess (you just want a light coating). Discard any flour that remains.
Place the olive oil and one tablespoon of butter in a large non-stick skillet ove medium-high heat. Once the butter melts and begins to bubble, add as many pieces of pork to the pan as can fit while still leaving a little space between them. Cook, flipping once, until deeply browned on both sides and cooked through, about 2 minutes per side. Transfer the cooked pork to a serving platter while you continue to cook the rest (add a little oil to the pan in betweeen batches if needed).
Once all of your pork is cooked through and transfered to the serving platter, add the capers to whatever fat remains in the skillet. Once they start to sizzle, add the white wine (or broth) and bring to a boil. Let the mixture boil for a minute just to reduce a little bit and cook off the raw alcohol taste. Turn the heat to low, add the lemon juice and final two tablespoons of butter, and stir with a wooden spoon to loosen up any bits stuck to the bottom and to make a smooth sauce. Pour the sauce evenly over the pork. Serve immediately.