WEEKDAYS 1e|12c|p

Clinton's 5 in 5 Pork Scallopini

7 20 SCALLOPINI
A quick and tasty dinner!
skill level
Easy
time
1-30min
servings
4
cost
$
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Treat yourself to this delicious dish.
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ingredients
  • 1/2 pound Pork Tenderloin (cut into 1/2-inch thick slices)
  • 2 Eggs (lightly beaten)
  • 1/2 cup Extra Virgin Olive Oil (divided)
  • 3 tablespoons Butter
  • 1/4 cup White Wine
  • 1 bunch Parsley (leaves only with half chopped and half whole - divided)
  • 1 Shallot (minced)
  • Juice of 1 Lemon
  • 1/4 cup Capers
  • Salt and Freshly Ground Pepper
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons Extra Virgin Olive Oil
    Heat a skillet to medium-high heat, and add two tablespoons olive oil.
  • 2
    1/2 pound Pork Tenderloin (cut into 1/2-inch thick slices)
    Place pork into the pan, and repeat with remaining pieces, being mindful not to crowd the pan.
  • 3
    3 tablespoons Butter
    1/4 cup White Wine
    Chopped Parsley 
    Remove to a paper towel lined plate once finished. Deglaze the pan with the wine, and add the butter as well as the chopped parsley.
  • 4
    1 Shallot (minced)
    Juice of 1 Lemon
    1/4 cup Capers
    Salt and Freshly Ground Pepper
    1/4 cup Extra Virgin Olive Oil
    Remaining Parsley
    Combine the shallot, lemon juice, 1/4 cup olive oil, in a medium bowl and whisk together. Add the capers and the remaining parsley and toss to coat.
  • 5
      
    Serve each scallopini topped with some of the pan sauce as well as some of the parsley salad.
 
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