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Pork Tenderloin Scaloppine Perugina

Rated as 5 out of 5 Stars

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

servings 273 cals
Original recipe yields 8 servings

Directions

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  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.

Footnotes

  • (Cooking Light 2004)

Nutrition Facts


Per Serving: 273 calories; 6.4 g fat; 26.7 g carbohydrates; 17.6 g protein; 39 mg cholesterol; 344 mg sodium. Full nutrition

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Reviews

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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 reci...

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