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Pork Loin Picatta
Serves two

1 pork tenderloin (8 inch piece)
1/2 red bell pepper
1/2 yellow bell pepper
4-5 oz mushroom
3 cloves garlic
1/2 cup Madeira
1/2 cup low salt chicken broth
1 Tbsp capers
1 lemon
3 Tbsp toasted pine nuts
olive oil and butter
4 oz spinach fettuccine

Cut pork loin in to 1 in. pieces and flatten then to about 1/4
in.scallops Saute peppers in olive oil and set aside Saute mushrooms
in olive oil and butter, set aside Add enough olive oil to pan to
brown pork scallops. Add chopped garlic and saute about 30 seconds.
Remove and add to mushrooms. Salt, pepper, and flour pork scallops
and brown on both sides. Remove and tent with foil. Add wine and
chicken broth to pan and reduce to about 1/2 c Return pork scallops
to pan, add mushrooms, garlic, capers, some caper juice, and juice
of 1 lemon Heat until sauce thickens

Cook fettuccine al dente and toss with peppers and pine nuts. Lean
pork scallops on mound of fettuccine and drizzle on sauce. Garnish
with parsley.


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