Pork Tenderloin with Lemon and Capers

Total time: 35 minutes
    Pork tenderloin lends itself to a variety of treatments; it's lean, cooks fast and stays moist and tender.  I can get them under a lb which is perfect for us.  You could substitute boneless pork chops if you like. 

 Ingredients:

• 12oz (360gr) pork tenderloin
• 1 lemon
• 1 shallot
• 1 clove garlic
• 2 tbs capers
• 2 tsp olive oil
• 1 tsp dried tarragon
• 1/2 cup (4oz, 120ml) chicken broth
• 1/2 cup (4oz, 120ml) white wine
• 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock

 Instructions:

• Slice the lemon, remove pips. 
• Thinly slice the shallot and finely chop the garlic. 
• Slice the tenderloin into 1 inch (2.5 cm) thick slices.
• Sauté shallot and garlic in oil in nonstick skillet over medium-high heat.
• When shallot starts to brown, move it to the sides of the pan and sauté pork medallions for 5 minutes per side.
• Add tarragon, stock, white wine and capers to pan.  
• Lay lemon slices on top of pork medallions.  Cover, reduce heat to low and simmer 15 minutes.
• Dissolve cornstarch in chicken stock. 
• Uncover skillet, and remove pork medallions, with lemon slices, to a small platter.
• Increase heat, add cornstarch and stir until sauce is thickened. 
• Spoon some caper sauce around the pork and serve, remaining sauce on the side.