Pork roast
1/4 c. flour
4 tbsp. oil
1 clove garlic
Juice of 1/2 lemon
4 tbsp. white wine
1 tsp. capers

Slice pork roast thinly. Coat with flour. Fry quickly in a very hot heavy fry pan (with 4 tablespoons oil, 2 minutes on each side). Remove from pan. To pan add: 1 clove garlic and the lemon. Saute 1 minute. Add the wine and cook down half way. Add capers last. Return meat to pan. Heat and serve.