- 20 ounces boneless pork tenderloin, cut into slices about 3/4 inch thick
- 1/4 cup flour
- 1/2 teaspoon ground black pepper
- 4 teaspoons Melt® Organic Buttery Spread, divided
- 1 tablespoon capers, rinsed and drained
- 2 ounces very thinly sliced prosciutto, cut into 1/4-inch strips
- 2 garlic cloves, thinly sliced
- 1/2 cup chicken broth
- 1 teaspoon flour
- 1 1/2 cups dry white wine
- 1 1/2 tablespoons grated lemon rind
- 1 teaspoon chopped fresh sage
- 4 canned anchovy fillets, drained, rinsed, and chopped
- 4 cups hot cooked fettuccine pasta
- Place each piece of pork between 2 sheets of heavy duty plastic wrap, pound each piece to 1/2 inch thickness using a meat mallet or rolling pin. Combine 1/4 cup flour and pepper in a shallow dish. Dredge pork in flour mixture and set aside.
- Heat 1 tsp Melt in a large non-stick skillet over medium high heat. Add capers, prosciutto, and garlic. Saute 3 minutes. Combine broth and 1 tsp flour, stirring well with a whisk. Add broth mixture, wine, rind and sage and anchovies to the pan and cook 10 minutes, stirring on occasion. Pour sauce into a bowl and keep warm. Wipe pan clean with a paper towel.
- Heat 1 tBsp Melt in pan over medium high heat. Add pork to pan; cook 2 minutes on each side or until done. Add sauce to pan; cook 30 seconds or until thoroughly heated, stirring constantly. Remove pork from pan. Add pasta to pan and toss well to coat. Place pork back in pan, combine and plate.