If your family is in desperate need of something new for dinner (chicken again?), we’ve got it right here. Made with garlic, lemon, white wine, and fresh herbs instead of the traditional flour and butter, this scaloppini is light and flavorful. Serve with a green salad and you have a family-friendly – and guest appropriate! – meal in, yes, minutes.
Developed by Sara Quessenberry for Cleveland Clinic Wellness
Yield: 4 Servings
12 ounces pork tenderloin, sliced into ½-inch thick rounds (8 slices total)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
1 small lemon, thinly sliced
1/3 cup dry white wine, such as pinot grigio
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
Pound the pork slices to about ¼-inch thick. Season with salt and pepper.
In a large skillet, heat the oil over medium-high heat. Add the pork and cook until the undersides are golden brown, 2 to 3 minutes. Turn them and cook until cooked through, 1 to 2 minutes more. Divide among plates.
Add the garlic to the skillet and cook for 30 seconds. Add the lemon slices and cook until softened, about 1 minute per side. Add the wine and simmer for 1 minute. Dividing evenly, spoon the lemon slices and sauce over the pork. Sprinkle with parsley and dill.
Nutrition Info Per Serving: 269 calories, 7 g total fat, 1 g saturated fat, 4.5 g protein, 51 g carbohydrate, 8 g dietary fiber, 12 g sugar, 0 g added sugar, 0 mg cholesterol, 529 mg sodium