This came from a new South Beach Diet cookbook I just bought called South Beach Quick and Easy Recipes. It has some GREAT recipes in it I can't wait to try!
1 1/2 lb pork tenderloin (cut into 1 inch slices) 1 teaspoon Thyme 1 teaspoon dried Basil 1 Tbl Extra Virgin Olive Oil 3 Tbl Fresh Lemon juice *it called for 2 Tbl capers but I didn't use them
Heat oil in large pan over med-high heat.
Pound tenderloin slices to 1/4". Rub herbs on pork slices. Put in pan and cook about 2 mins per side until nice and golden brown and center is no longer pink.
Remove from heat and put on plate and keep warm.
I found I had to take the pan totally off the heat, then add lemon juice and capers, let warm and then pour over pork. (the recipe called to leave on heat and let reduce, when I put the lemon juice in the pan it instantly evaporated)
We enjoyed this pork with some asparagus roasted ar 400 for 12 minutes. I tossed the asparagus with EVOO and sprinkled with salt and lemon pepper.