Pork Scaloppine

Learn to cook; Relish your life!

Instructor: Staci Joers
Website: www.cookingwithclass.us
Email: Staci@cookingwithclass.us

Serving Size: 6

  • 1 ˝ pounds pork tenderloin -- cut into 1" slices
  • Salt and pepper -- to taste
  • ˝ cup flour -- for dredging
  • 1 tablespoon extra virgin olive oil
  • 1 lemon
  • 3 cloves garlic -- minced
  • 3 roma tomato -- diced

Place pork slices into Ziploc bag and flatten with the flat side of a meat hammer. Season pork slices with salt and pepper. Place flour onto a plate and dredge pork slices lightly on both sides.

Heat oil in a large sauté pan over med-high heat. Sauté pork until brown, turn and squeeze lemon directly over pork slices. When brown on second side, remove to serving platter.

Add garlic and tomatoes to pan and cook for about 3 minutes. Spoon tomatoes over pork and serve.

Per Serving (excluding unknown items): 205 Calories; 6g Fat (28.2% calories from fat); 25g Protein; 11g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 61mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.