Pork Medallions with Lemon Sauce

Ingredients

• 0.3 cup flour all-purpose
• 2 tablespoons parsley fresh finely chopped
• 0.3 cup juice of lemon 
• 2 tablespoons olive oil 
• 1 lb pork tenderloin cut into 1-inch slices
• 4 servings salt 
• 1 tablespoon butter unsalted
• 0.5 cup white wine 

Equipment

• frying pan
• wooden spoon
• chefs knife

Directions

1. Flatten each pork slice to 3/4-inch thickness by pressing it with flat side of a chef's knife.
2. Sprinkle pork slices with salt.
3. Place flour in a shallow dish and dredge pork slices in it.
4. Warm oil in a large skillet over medium-high heat. Working in batches if necessary, cook pork medallions, turning once, until well browned on both sides, about 4 minutes total.
5. Transfer pork to a plate.
6. Add wine and lemon juice to skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes.
7. Remove from heat; stir in butter and parsley. Return pork to pan and warm through, turning slices to coat with sauce.
8. Serve immediately.