1 lb. pork tenderloin, cut in strips
1 tbsp. vegetable oil
1 jar pork gravy mix
2 tbsp. water
1 tbsp. lemon juice
8 thin slices of lemon
1 tbsp. drained capers

In large skillet quickly saute pork in oil until lightly brown and cooked. Remove and set aside. In same skillet, stir in gravy, water and lemon juice, heat until bubbly. Add lemon, capers and reserved pork and heat. Garnish with chopped parsley and serve with rice, if desired. Makes 4 servings.