Ingredients

• 4 thin-sliced boneless Pork loin medallions
• 2 tablespoons vegetable oil
• ¼ pound unsalted butter (sliced into 1/4 inch pieces)
• 4 tablespoons capers
• 4 tablespoons fresh Italian Parsley (chopped)
• 1 lemon
• salt and pepper (to taste)

Directions

1. Pat the pork loin medallions dry, season with salt and pepper.
2. Heat a 12-inch non-stick pan to medium high.
3. Place a few drops of water in the pan, and when it sizzles and evaporates, add in the vegetable oil.
4. Once the oil starts to ripple, add in the pork loin medallions. Allow them to sit and brown, cooking for 3 minutes. Turn over and allow to cook for 3 minutes more. Remove and place on a serving plate.
5. Pour out any excess oil from the pan then place back on the stove.