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Pork Scaloppine


Serving Size: 6

Instructor: Staci Joers

Website: www.cookingwithclass.us

Email: Staci@cookingwithclass.us


1 & 12 pounds pork tenderloin — cut into 1" slices

Salt and pepper — to taste

12 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.

Nutritional information per serving:
205 Calories 6g Fat (28.2% calories from fat) 25g Protein 11g Carbohydrate 1g Dietary Fiber 74mg Cholesterol 61mg Sodium Exchanges: 12 Grain(Starch); 3 12 Lean Meat; 12 Vegetable; 0 Fruit; 12 Fat.

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Milwaukee, WI 53125, (414) 649-5767