Pork Scaloppine

1 pound pork tenderloin
1 teaspoon EACH butter and olive oil
1/2 cup flour
Salt and pepper to taste

Cut tenderloin crosswise into eight equal pieces. Place each tenderloin piece between two pieces of plastic wrap. Using heel of hand, gently press tenderloin pieces to a thickness of 1/8 inch.

Coat each piece lightly with flour, shake off excess.

Heat butter and oil in a nonstick frypan over high heat, add pork and brown quickly on both sides, about 4-5 minutes total. Remove pork to serving platter, season with salt and pepper and serve immediately.

Serves 4
Source: National Pork Board