Pork Tenderloin Scaloppine Perugina Recipe - Allrecipes.com
Pork Tenderloin Scaloppine Perugina Recipe

Pork Tenderloin Scaloppine Perugina

Recipe by  

"Thin, pan-fried slices of pork tenderloin are served over pasta with a savory prosciutto, sage, and lemon sauce."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Place each piece of pork between 2 sheets of heavy duty plastic wrap, pound each piece to 1/2 inch thickness using a meat mallet or rolling pin. Combine 1/4 cup flour and pepper in a shallow dish. Dredge pork in flour mixture and set aside.
  2. Heat 1 tsp Melt in a large non-stick skillet over medium high heat. Add capers, prosciutto, and garlic. Saute 3 minutes. Combine broth and 1 tsp flour, stirring well with a whisk. Add broth mixture, wine, rind and sage and anchovies to the pan and cook 10 minutes, stirring on occasion. Pour sauce into a bowl and keep warm. Wipe pan clean with a paper towel.
  3. Heat 1 tBsp Melt in pan over medium high heat. Add pork to pan; cook 2 minutes on each side or until done. Add sauce to pan; cook 30 seconds or until thoroughly heated, stirring constantly. Remove pork from pan. Add pasta to pan and toss well to coat. Place pork back in pan, combine and plate.
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Footnotes

  • (Cooking Light 2004)
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Reviews More Reviews

Jul 21, 2012

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!

 
Feb 21, 2013

I agree with Candace and followed her advice....... great meal!

 

3 Ratings

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Nutrition

  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 344 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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