Bitsy's Kitchen. Pork-and-Vegetable Piccata

Pork-and-Vegetable Piccata
1 pound pork tenderloin Vegetable cooking spray 1 teaspoon olive oil 3 cups small fresh broccoli flowerets 3 cups sliced yellow squash 1/4 cup chopped flat leaf parsley 1/2 teaspoon white pepper 1/4 teaspoon salt	2 cloves garlic, crushed 1/4 cup fresh lemon juice, divided 3/4 cup low sodium chicken broth 1/4 cup extra dry vermouth 1 teaspoon grated lemon rind 1 tablespoon drained capers 1/2 teaspoon paprika

Trim fat from pork, and cut crosswise into 16 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Set aside.

Coat a large non stick skillet with cooking spray; add oil, and place over medium high heat until hot. Add broccoli and next 5 ingredients; sauté 6 minutes or until crisp tender.
Remove from heat. Add 2 tablespoons lemon juice; toss well. Spoon vegetable mixture onto a serving platter; set aside, and keep warm.

Recoat skillet with cooking spray; place over medium high heat until hot.
Add one third of pork; cook 2 minutes on each side or until done. Repeat procedure with remaining pork. Place pork on serving platter with vegetable mixture.

Add broth and next 3 ingredients to skillet; scrape bottom of skillet with a wooden spoon to loosen browned bits. Bring to a boil; cook 2-1/2 minutes. Remove from heat; stir in remaining lemon juice, capers, and paprika.

Yield: 4 servings (serving size: 3 ounces pork, 1 cup vegetables, and 3 tablespoons sauce).