Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   virgin olive oil
                        seasoned flour
   4                    pork scallops
                        (boneless pork loin pieces 1" thick)
   4      ounces        prosciutto -- sliced, then cut
                        -- into 1/4 inch
                        -- batons
   2                    garlic cloves -- thinly sliced
   2      tablespoons   capers -- drained
   6      ounces        white wine
   4                    anchovy fillets -- rinsed and chopped
   2                    lemons -- zest of
   6                    sage leaves
                        warm lentils -- for serving

Preparation:

In a 12-inch to 14-inch sauté pan, heat olive oil until smoking. Dredge the pork pieces in the seasoned flour and shake off excess. Sauté in a pan until golden-brown on one side, for 5 to 6 minutes. Turn and continue cooking 3 to 4 more minutes. Remove to a plate in a warm place and drain pan of excess oil. Add Prosciutto, garlic and capers to pan and cook 2 minutes. Add wine, anchovies, lemon zest and sage and return pork to pan. Cook until heated through and liquid has reduced to several teaspoons. Place pork pieces on to warm plate, cover with spoonfuls of sauce and serve with warm lentils. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5706)