Give me all the capers!
1 1/4 pound pork tenderloin (or boneless cut pork chops, or thin pork cutlets)
1/4 cup cornstarch
1/4 cup tapioca starch
1 egg, beaten
3 tablespoons olive oil
3 tablespoons unsalted butter
2 cloves garlic (thinly sliced)
¼ cup white wine (or bianco vermouth)
3 tablespoons lemon juice
1/2 cup chicken broth
2 tablespoons capers (drained)
2 tablespoons minced flat leaf parsley
Salt and freshly ground pepper
Slice pork tenderloin into eight 2-inch thick slices. Place each slice between two pieces of plastic wrap and use the flat side of a meat tenderizer to flatten to ¼-inch thickness. Season with salt and pepper.
Place the cornstarch and tapioca starch on a plate and beaten egg in a shallow bowl. Dredge pork in starches and then egg and then dredge in the starches again. Shake off the excess.
In a large frying pan over medium-high heat, warm 2 Tbsp. of the oil and 1 Tbsp of butter.
Place half of pork slices in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbsp. oil in the pan and repeat to brown the remaining pork. Place that pork under your foil tent as well.
Reduce the heat to medium and melt 1 Tbsp. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the vermouth, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
Remove the pan from the heat and whisk in the remaining 2 Tbsp. butter, the capers and parsley. Season with salt and pepper.
Drizzle the sauce over pork and serve immediately.
