Pork Scallopini

1 large (1-pound) pork tenderloin

1/4 cup rice flour

1 tbsp. each butter and olive oil

1/3 c. chicken broth

1 Tablespoon minced garlic

Salt and pepper

Juice of 1 lemon

1/2 c. evaporated milk

1-2 tbsp. Dijon mustard

2 tablespoons butter

2 tablespoons rice flour

Cut the pork into thick slices, about 3/4-inch. Flatten the meat with a pounder until pieces are about 1/4 inch thick. Sprinkle the "scallopini" with 1/2 of the lemon juice and set aside for 15 minutes.

Pat the pork slices dry. Season with salt and pepper.

Dredge pork chops in flour.

Melt butter or olive oil, or a combination of both, in a skillet. Quickly saute the pork scallopini. They should take only a minute or so on each side.

Remove from the skillet and repeat with the remaining "scallopini" until you have cooked them all.( You might need to add more butter and oil during the cooking process) Remove the "scallopini" from the skillet and in the same skillet, on low heat, melt butter and stir in flour then mix mustard, broth, garlic, remaining lemon juice, and evaporated milk, stir until smooth. Arrange scallopini on a platter and pour sauce over. Serve immediately. If you can’t serve right away, put the pan in the oven at 200°F. The sauce will separate a little, so stir it again before serving.