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Category: Pork
Prep Time: Cook Time: Total Time:
1 1-pound pork tenderloin
1/4 teaspoon ground black pepper
3 tablespoons whole wheat flour
4 teaspoons olive oil
2 cloves garlic, minced
1/2 cup dry white wine or reduced-sodium chicken broth
2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 cup reduced-sodium chicken broth
2 tablespoons water
1 tablespoon cornstarch
2 tablespoons snipped fresh parsley (optional)
1. Trim fat from meat. Cut meat into 1/2-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until 1/4 inch thick. Remove plastic wrap. Sprinkle meat with pepper. Place flour in a shallow dish. Dip meat into flour, turning to coat evenly.
2. In a very large skillet, heat 2 teaspoons of the oil over medium-high heat. Add half of the meat to skillet. Cook about 4 minutes or until meat is browned, turning once halfway through cooking. Remove meat from skillet; cover and keep warm.
3. Add the remaining 2 teaspoons oil to skillet; cook the remaining meat as directed above. Remove from skillet; cover and keep warm.
4. For sauce: Add garlic to the same skillet; cook and stir for 30 seconds. Add wine, sage, and rosemary; cook and stir for 2 minutes. Add broth; return meat to skillet. Bring just to boiling. Cook, uncovered, for 2 minutes. In a small bowl, combine the water and cornstarch; stir into broth mixture. Cook and stir for 2 minutes more.
5. Transfer meat to serving plates; top with sauce. If desired, sprinkle with parsley.
Serving Size: about 3 ounces cooked meat with 1/4 cup sauce
Makes 4 servings
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Pork Scaloppini in White Wine Sauce
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Category: Pork
Prep Time: Cook Time: Total Time:
1 1-pound pork tenderloin
1/4 teaspoon ground black pepper
3 tablespoons whole wheat flour
4 teaspoons olive oil
2 cloves garlic, minced
1/2 cup dry white wine or reduced-sodium chicken broth
2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 cup reduced-sodium chicken broth
2 tablespoons water
1 tablespoon cornstarch
2 tablespoons snipped fresh parsley (optional)
1. Trim fat from meat. Cut meat into 1/2-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until 1/4 inch thick. Remove plastic wrap. Sprinkle meat with pepper. Place flour in a shallow dish. Dip meat into flour, turning to coat evenly.
2. In a very large skillet, heat 2 teaspoons of the oil over medium-high heat. Add half of the meat to skillet. Cook about 4 minutes or until meat is browned, turning once halfway through cooking. Remove meat from skillet; cover and keep warm.
3. Add the remaining 2 teaspoons oil to skillet; cook the remaining meat as directed above. Remove from skillet; cover and keep warm.
4. For sauce: Add garlic to the same skillet; cook and stir for 30 seconds. Add wine, sage, and rosemary; cook and stir for 2 minutes. Add broth; return meat to skillet. Bring just to boiling. Cook, uncovered, for 2 minutes. In a small bowl, combine the water and cornstarch; stir into broth mixture. Cook and stir for 2 minutes more.
5. Transfer meat to serving plates; top with sauce. If desired, sprinkle with parsley.
Serving Size: about 3 ounces cooked meat with 1/4 cup sauce
Makes 4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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