BALSAMIC PORK SCALLOPINE
I developed this delightful dish by tweaking my veal scallopine recipe-thinly sliced pork is an economical alternative and a tasty success! -Mary Cokenour, Monticello, Utah
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Dredge pork cutlets in flour. Heat oil and butter in a large skillet over medium-high heat; add pork and brown in batches. Set aside., Add onion and red peppers to the pan; saute until onion is tender. Add garlic; cook 1 minute longer. Add the broth, basil, vinegar and pepper. Return pork to the pan, layering if necessary., Cover and cook over low heat for 15-20 minutes or until meat is tender., Meanwhile, in a Dutch oven, cook noodles according to package directions. Drain; stir in the cream, cheese, butter, pepper and garlic powder. Serve with pork.
Nutrition Facts : Calories 503 calories, Fat 25g fat (9g saturated fat), Cholesterol 127mg cholesterol, Sodium 292mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.
PORK SCALOPPINE
Butter, white wine, capers, and fresh rosemary and sage make an unbelievable pan sauce for tender pork loin in this traditional Roman dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
- Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
- Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.
BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
- Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
- While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g
BALSAMIC-GLAZED PORK TENDERLOIN
Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.
Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.
PORK SCALLOPINE WITH TOMATO BASIL SAUCE
This recipe comes to us courtesy of chef Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Stand pork tenderloin pieces on end between two layers of plastic wrap. Pound meat to a 1/4-inch thickness with a rolling pin; set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until just smoking. Season pork on both sides with salt and pepper. Add meat to pan, and cook until browned. (There will be a release of juices on the surface of the meat after it has been turned, 2 to 3 minutes per side.) Transfer meat to a platter, and keep warm. Pour off any excess fat from skillet, and discard. Meanwhile, heat a grill pan over medium-high heat.
- Return skillet to heat, add the shallot, and cook for about 1 minute. Remove skillet from heat, and deglaze with cognac. Return skillet to stove, and carefully ignite with a match. When flames subside, add chicken stock and mustard; reduce to thicken, 1 to 2 minutes. Add heavy cream, tomato, basil, and salt and pepper to taste. Cook until heated through, about 1 minute. Remove from heat, and serve sauce over pork.
- Meanwhile, toss radicchio with remaining 2 tablespoons olive oil and salt and pepper to taste. Place on preheated grill pan, turning as it begins to color. Remove from grill pan, drizzle with balsamic vinegar, and serve with pork scaloppine.
CITRUS PORK TENDERLOIN
Roast pork tenderloins with white wine and blood orange.
Provided by Ari
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut small, shallow slits into pork tenderloins using a sharp paring knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a 9x13-inch glass baking dish. Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with cilantro.
- Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin reads 150 degrees F (65 degrees C), about 30 minutes. Allow pork to rest for 5 to 10 minutes.
- While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to a boil. Whisk cornstarch with cold water in a small bowl until smooth; stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Slice pork sliced into thin medallions and top with sauce to serve.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 9.4 g, Cholesterol 63.2 mg, Fat 4.3 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 46.6 mg, Sugar 0.3 g
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