Ingredients
2 T. olive oil, divided
2 T. butter
1 flank steak or whole pork tenderloin - 1 1/2 lb.
3 T. Dry Vermouth
1 T. Dijon Mustard
1/4 t. Worcestershire Sauce
1 1/2 T. drained capers
Preparation
If using pork tenderloin, slice in approx. 1/2 inch thick slices. Heat skillet, then add 1 T. olive oil Add meat and brown on each side, transfer to plate, cover loosely and keep warm. Over low heat, melt butter in skillet and add remaining olive oil. Add vermouth, mustard, and Worcestershire, and stir to loosen browned bits. Add capers and cook, stirring to blend till mixtures starts to thinker & blend. Return meat to pan. Coat meat with the sauce. Heat a few minutes.
