1 1/2 lbs. whole pork tenderloin
1/4 c. all-purpose flour
1/4 tsp. salt
1/8 tsp. ground white pepper
2 tbsp. butter
1/2 c. whipping cream
3/4 c. dry white wine (or 2 tbsp. fresh lemon juice and 1/2 c. water)
2 tbsp. minced green onions
1 tbsp. lemon juice
2 tsp. minced parsley

Cut pork crosswise into 8 slices. Place between sheets of plastic wrap. With flat side of mallet, pound to 1/8 inch thick. Mix flour, salt and pepper. Dip meat to cover both sides; shake off excess.

Heat butter in skillet over medium heat. Add meat. Saute quickly until browned on both sides. Remove meat to platter; keep warm. Pour excess butter from pan. Add wine, onions, and lemon juice.

Boil, stirring, until reduced to 1/3 cup. Whisk in cream; boil, whisking constantly, until sauce is creamy and thickened. Pour over meat. Sprinkle with parsley. Serves 4-6.