This dish, classically served in a cream sauce, has been updated for spring with the addition of fresh herbs and a burst of lemon. 

1 (1- to 1 1/4-lb.) pork tenderloin, cut crosswise into 12 pieces
1 green onion, finely chopped
1 tablespoon chopped fresh herbs, such as sage, dill and/or parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 tablespoons butter, divided
2 tablespoons olive oil
2 garlic cloves, minced
3 tablespoons diced peeled lemon

1. Place pork, cut-side down, between 2 sheets of plastic wrap; pound lightly with flat side of meat mallet to 3/8-inch thickness.

2. Combine green onion and chopped herbs in small bowl. Sprinkle pork with salt and pepper; dip in flour, shaking off excess.

3. Heat 2 tablespoons of the butter and oil in large skillet over medium-high heat until hot. Cook pork in 2 batches 2 to 4 minutes or until lightly browned and pale pink in center, turning once. Remove pork; sprinkle with herb mixture.

4. Add remaining 2 tablespoons butter to same skillet; heat over medium heat until light brown. Cook garlic 15 seconds. Stir in lemon; cook 15 seconds. Spoon over pork.

4 servings

PER SERVING: 330 calories, 22.5 g total fat (9.5 g saturated fat), 26.5 g protein, 5 g carbohydrate, 100 mg cholesterol, 430 mg sodium, .5 g fiber