A quick and tasty dinner!

Clinton's 5 in 5 Pork Scallopini

  • 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
step-by-step directions
step-by-step directions
  • Heat a skillet to medium-high heat, and add two tablespoons olive oil.
  • Place pork into the pan, and repeat with remaining pieces, being mindful not to crowd the pan.
  • 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.
  • 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.
Similar categories: Dinner Courses & Meals Lunch

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Clinton's 5 in 5 Pork Scallopini

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