PORK SCALOPPINE
Butter, white wine, capers, and fresh rosemary and sage make an unbelievable pan sauce for tender pork loin in this traditional Roman dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
- Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
- Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.
PORK TENDERLOIN WITH DIJON MUSTARD AND ROSEMARY
Steps:
- Heat the oven to 350 F/180 C/Gas 4.
- In a large ovenproof skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Trim excess fat from pork.
- In a bowl combine the 2 tablespoons of mustard with the salt and pepper. Rub the mixture over the pork tenderloins. Add the pork to the hot skillet and brown on all sides. This will take 4 to 6 minutes. Transfer to the oven and roast, uncovered, for about 30 minutes, or until the tenderloins reach or exceed the minimum safe temperature for pork , 145 F/63 C.
- Remove pork to a serving plate and tent loosely with a sheet of foil.
- Add the sauce ingredients to the skillet and bring to a boil over medium heat, stirring and scraping up browned bits. Simmer for 1 minute.
- To serve, drizzle the sauce over the sliced pork tenderloins.
Nutrition Facts : Calories 366 kcal, Carbohydrate 10 g, Cholesterol 126 mg, Fiber 1 g, Protein 43 g, SaturatedFat 3 g, Sodium 268 mg, Fat 16 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 11 g
ROSEMARY-MUSTARD PORK WITH PEACHES
Steps:
- Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
- Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
- Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
- Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
- Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g
PORK SCALOPPINE WITH MUSTARD PAN SAUCE
This is a classic Italian dish that gets a modern update with healthier (reduced fat and reduced sodium) ingredients. It's such an outstanding recipe, we all really enjoyed it.
Provided by Vickie Parks
Categories Pork
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 450°. Trim fat from tenderloin, then cut tenderloin crosswise into 12 pieces. and pound each piece to 1/4-inch thickness.
- 2. Sprinkle pork evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add 6 tenderloin cutlets; cook 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with 1 teaspoon canola oil and remaining cutlets.
- 3. Return skillet to medium-high heat. Add remaining 1 teaspoon canola oil to pan; swirl to coat. Add shallots and garlic to pan; cook 2 minutes, stirring occasionally.
- 4. Reduce heat to low, then add stock and mustard; cook 1 minute, scraping pan to loosen browned bits. Then stir in sour cream, and cook 1 minute. (If heat is too high, the sour cream can curdle.)
- 5. Serve pork with pan sauce. Sprinkle with fresh chopped parsley, and serve immediately.
PORK SCALOPPINE WITH HONEY MUSTARD
Taken from the Reader's Digest Great Recipes for Good Health Cookbook. If you have time, bread the pork slices 20 minutes in advance and refrigerate to help the breading stick during cooking.
Provided by jonesies
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the Dijon and coarse-grain mustards with the honey in a small bowl. Using a pastry brush, spread the mustard-honey mixture on both sides of each pork slice.
- Dip the pork in the egg, then in the bread crumbs to coat both sides.
- Lightly coat a heavy 12 inch skillet with cooking spray and set over moderate heat for 30 seconds. Add teh pork and cook about 4 minutes on each side or until crisp and lightly browned.
Nutrition Facts : Calories 205.8, Fat 6.7, SaturatedFat 2.1, Cholesterol 109, Sodium 200.2, Carbohydrate 14.4, Fiber 0.7, Sugar 5.3, Protein 21
PORK SCALOPPINE WITH SUN-DRIED TOMATOES AND ROSEMARY
Categories Pork Tomato Low Carb Low Fat Rosemary Pork Tenderloin Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Cut tenderloin into 1-inch-thick pieces. Place 1 piece between 2 sheets of waxed paper. Pound pork with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin.
- Place sun-dried tomatoes in small bowl. Add enough boiling water to cover tomatoes. Let stand until tomatoes are soft, approximately 5 minutes. Drain and slice tomatoes.
- Heat oil in heavy large skillet over medium-high heat. Add pork in batches and fry until just cooked, turning once, about 4 minutes. Transfer pork to plate; cover with foil and keep warm. Add garlic to skillet and sauté 1 minute. Stir in wine and broth and simmer until reduced by 1/2, about 2 minutes. Mix in rosemary and tomatoes. Pour tomato mixture over pork and serve.
HONEY-MUSTARD PORK SCALLOPINI
This is one of the quickest main-dish entrees I have...and one of the most delicious. My family loves honey and mustard. Paired with crispy pork, it's even more mouthwatering. Pounding the boneless chops tenderizes them and makes them cook quickly. It's wonderful to have something as tasty as this when time is short.-Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten pork to 1/8-in. thickness. In a small bowl, combine honey and mustard; brush over both sides of pork. In a shallow bowl, combine cracker and bread crumbs; add pork and turn to coat. , In a large skillet, cook pork over medium heat in oil and butter for 2-3 minutes on each side or until crisp and juices run clear.
Nutrition Facts : Calories 206 calories, Fat 10g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 274mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 7g protein.
HONEY-MUSTARD PORK SCALOPPINE
A quick and easy main-dish entree flavored with honey and spicy brown mustard. Pounding the boneless chops tenderizes them and makes them cook quickly. From Taste of Home's The Busy Family Cookbook.
Provided by Crafty Lady 13
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Flatten pork to 1/8-inch thickness. In a small bowl, combine honey and mustard; brush over both sides of pork. In a shallow bowl, combine cracker and bread crumbs; add pork and turn to coat.
- In a large skillet, cook pork over medium heat in oil and butter for 2 - 3 minutes on each side or until crisp and juices run clear.
Nutrition Facts : Calories 436.5, Fat 21, SaturatedFat 7.2, Cholesterol 131.6, Sodium 302.9, Carbohydrate 18.2, Fiber 0.8, Sugar 9.6, Protein 41.7
PORK SCALOPPINE WITH MUSTARD AND ROSEMARY
Make and share this Pork Scaloppine With Mustard and Rosemary recipe from Food.com.
Provided by Spankie
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim any excess fat from meat. Cut meat crosswise into 1/2" slices. Place each slice between two pieces of plastic wrap. Using the heel of your hand, press lightly to 1/8" thickness; remove plastic wrap.
- In a shallow dish, combine flour, pepper and salt. Dip meat into flour mixture, turning to coat.
- In a large skillet, heat butter and oil over medium-high heat. Add half of the meat; reduce heat to medium. Cook for 2 to 3 minutes or until meat is slightly pink in center and coating is golden brown, turning once. Remove meat, reserving drippings in the skillet. Cover meat and keep warm in 300F oven. Repeat with remaining meat.
- Add mushrooms, rosemary and garlic to the reserved drippings. Cook and stir just until mushrooms are tender.
- Add chicken broth, scraping up any browned bits from bottom of skillet. Bring to boiling; reduce heat. Simmer gently about 5 minutes or until reduced by half. Stir in mustard, lemon peel and lemon juice; heat through.
- Serve the mushroom mixture over meat. If desired, garnish with lemon wedges and additional fresh rosemary.
Nutrition Facts : Calories 288.5, Fat 15.7, SaturatedFat 6.3, Cholesterol 90.1, Sodium 386.6, Carbohydrate 9.8, Fiber 0.7, Sugar 0.6, Protein 26
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