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
⅓ cup dry white wine, such as pinot grigio
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon fresh dill, chopped
- 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, two to three minutes. Turn them and cook until cooked through, one to two 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 one minute. Dividing evenly, and spoon the lemon slices and sauce over the pork. Sprinkle with parsley and dill.
Each serving has:
Total fat 7g
Saturated fat 1g
Dietary fiber 8g
Added sugar 0g