Lemon Pork Scaloppini

Trim fat from tenderloin. Cut tenderloin into 1/2 inch thick slices. Place slices between 2 sheets of heavy-duty plastic wrap and pound to 1/4 inch thickness, using a meat mallet or rolling pin.

Combine flour, salt and pepper in a large heavy-duty, zip-top plastic bag. Add pork slices. Seal bag and shake until pork is coated.

Coat a large nonstick skillet with cooking spray and add 1 teaspoon oil. Place over medium-high heat until hot. Add half of pork slices and cook for 2 minutes on each side or until browned.

Transfer to a serving plate and keep warm. Repeat procedure with remaining 1 teaspoon oil and pork slices. Remove skillet from heat.

Add lemon juice, water and capers to skillet. Bring just to a boil. Pour mixture over pork slices and sprinkle with parsley.