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Ingredients

salt ; to taste
1 pound pork ; tenderloin
2 teaspoons cornstarch
1 cup chicken broth
1 tablespoon capers ; optional
2 teaspoons olive oil
black pepper ; to taste
1 tablespoon lemon juice
1 clove garlic ; minced
1/2 teaspoon oregano ; dried
1 teaspoon lemon zest

Preparation:

Combine lemon zest, broth, oregano, lemon juice, capers, garlic and cornstarch. Set aside. Cut port into 1 inch thick slices, seasoning with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook pork until browned, about 1 or 2 minutes per side. Transfer to a platter. Reduce heat to medium, and stir in broth mixture. Cook and stir for about 1 minute. Return pork to skillet and cook 2 to 3 minutes or until juices run clear. Turn once. Spoon sauce over pork slices and serve.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 886
Total Sugars: 0.2g
Carb.: 2.8g
Fiber: 0.3g
Total Fats: 93.9g
Cholesterol: 97.5mg
Protein: 7.1g
Sodium: 1696.9mg

Detailed Nutrition...

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^*Data provided by USDA