Clinton's 5 in 5 Pork Scallopini
A quick and tasty dinner!
Treat yourself to this delicious dish.
- 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
Clinton's 5 in 5 Pork Scallopini!
2 tablespoons Extra Virgin Olive Oil
Heat a skillet to medium-high heat, and add two tablespoons olive oil.
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 tablespoons Butter
1/4 cup White Wine
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.
1 Shallot (minced)
Juice of 1 Lemon
1/4 cup Capers
Salt and Freshly Ground Pepper
1/4 cup Extra Virgin Olive Oil
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.
Serve each scallopini topped with some of the pan sauce as well as some of the parsley salad.