"Thin, pan-fried slices of pork tenderloin are served over pasta with a savory prosciutto, sage, and lemon sauce." — Melt Organic Buttery Spread
Watch video tips and tricks
boneless pork tenderloin, cut into slices about 3/4 inch thick
ground black pepper
Melt® Organic Buttery Spread, divided
capers, rinsed and drained
very thinly sliced prosciutto, cut into 1/4-inch strips
garlic cloves, thinly sliced
1 1/2 cups
dry white wine
1 1/2 tablespoons
grated lemon rind
chopped fresh sage
canned anchovy fillets, drained, rinsed, and chopped
hot cooked fettuccine pasta
Awesome!! Would triple the sauce recipe though or your pasta will be pretty dry. I also added cream to the rest of the dredging flour and added to the sauce, and it was amazing!! A great recipe even for fussy eaters!
I agree with Candace and followed her advice....... great meal!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Tenderloin Scaloppine Perugina
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 57
An easy but elegant pork roast cooked in a rich red wine sauce.
See how to use jerk spices to make perfect jerk pork tenderloin.
See how to make a 5-star spice-rubbed pork tenderloin for the grill.