Saturday, May 19, 2012

Pork Tenderloin Scaloppine Perugina

Original Recipe Yield 8 servings

20 ounces boneless pork tenderloin, cut into slices about 3/4 inch thick
1/4 cup flour
1/2 teaspoon ground black pepper
4 teaspoons olive oil, divided
1 tablespoon capers, rinsed and drained
2 ounces very thinly sliced prosciutto, cut into 1/4-inch strips
2 garlic cloves, thinly sliced
1/2 cup chicken broth
1 teaspoon flour
1 1/2 cups dry white wine
1 1/2 tablespoons grated lemon rind
1 teaspoon chopped fresh sage
4 cups hot cooked fettuccine pasta

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. 

Heat 1 tsp oil 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 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. 

Heat 1 Tbsp oil 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. 

Note:  Thought this also might go well with roasted potatoes and a side of green beans instead of pasta.

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