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Pork Tenderloin Scaloppine Perugina

"Thin, pan-fried slices of pork tenderloin are served over pasta with a savory prosciutto, sage, and lemon sauce."
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servings 273 cals
Original recipe yields 8 servings

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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.


  • (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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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!