Recipe: Lighter Pork Scaloppini With Lemon and Dill

Less calories, more flavor
Recipe: Lighter Pork Scaloppini With Lemon and Dill

Made with garlic, lemon, white wine, and fresh herbs instead of the traditional flour and butter, this scaloppini is light and flavorful. Keep it healthy with a green salad on the side.

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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


  1. Pound the pork slices to about ¼-inch thick. Season with salt and pepper.
  2. 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.
  3. 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 information

Calories 269 Total fat 7g Saturated fat 1g Protein 4.5g Carbohydrate 51g Dietary fiber 8g Sugar 12g Added sugar 0g Cholesterol 0mg Sodium 529mg

Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness

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