Pork with Lemon Piccata Sauce

Method

1. 1The Meat: Dust 300g pork tenderloin medallions in seasoned flour.
2. 2The Cook: Flash fry in oil (2 mins per side). Remove.
3. 3The Sauce: Sauté 1 shallot. Add 1 tbsp lemon juice, 125ml veg stock/white wine. Reduce by half. Stir in 1 tbsp capers and fresh parsley.
4. 4Finish: Return meat to pan to coat..