This scaloppine recipe is a healthy alternative, to the traditional version which is typically pan-fried in loads of butter or fat. This dish features a savoury sauce that features chicken stock, white wine, and sun-dried tomatoes. Pair with sautéed broccoli and a side of al dente pasta. Smart Recipes, American Recipes, Pork Recipes, Recipes Pork American Pork Scaloppine With Sun-Dried Tomatoes And Rosemary Pork Scaloppine With Sun-Dried Tomatoes And Rosemary Recipe | CHEFBear.net PT30M Serves 4 1 Pound Pork Tenderloin 4 Teaspoons Olive Oil 4 Tablespoons Dry White Wine 1/2 Teaspoons Fresh Rosemary 3/4 Cup Chicken Stock 16 Pieces Sun-Dried Tomatoes 4 Large Garlic Cloves 1 Piece Medium Lemon Place pork slices between 2 pieces of wax paper, and pound with a mallet into 1/4-inch thickness. In a small bowl, rehydrate sun dried tomatoes in enough hot water to cover, for about 5 minutes. Drain and set aside. In a cast iron skillet, heat oil over medium-high heat and sauté pork 3 minutes per side. Transfer pork to a platter, and tent with a piece of foil. In the same skillet, sauté garlic for one minute, stir in stock and wine and simmer for about two minutes. Add diced tomatoes and rosemary and remove from heat. Serve the cutlets with a healthy dollop of the pan sauce, and a slice of lemon.

Pork Scaloppine With Sun-Dried Tomatoes And Rosemary

Pork Scaloppine With Sun-Dried Tomatoes And Rosemary Recipe


This scaloppine recipe is a healthy alternative, to the traditional version which is typically pan-fried in loads of butter or fat. This dish features a savoury sauce that features chicken stock, white wine, and sun-dried tomatoes. Pair with sautéed broccoli and a side of al dente pasta.

confident kitchen meal plans

Recipe Information

Flavor Profile

American

Protein

Pork

Category

Main Dishes

Serves

4

Total Time

30 Minutes

What did you think about this recipe?

Have you made this recipe? I would love to hear your feedback.

Rate & Review This Recipe

Ingredients

      • 1 Pound Pork Tenderloin (Cut In Half)
      • 4 Teaspoons Olive Oil
      • 4 Tablespoons Dry White Wine
      • 1/2 Teaspoons Fresh Rosemary (Minced)
      • 3/4 Cup Chicken Stock
      • 16 Pieces Sun-Dried Tomatoes (Drained & Sliced)
      • 4 Large Garlic Cloves (Minced)
      • 1 Piece Medium Lemon (Sliced)

Directions

  1. Place pork slices between 2 pieces of wax paper, and pound with a mallet into 1/4-inch thickness.
  2. In a small bowl, rehydrate sun dried tomatoes in enough hot water to cover, for about 5 minutes. Drain and set aside.
  3. In a cast iron skillet, heat oil over medium-high heat and sauté pork 3 minutes per side. Transfer pork to a platter, and tent with a piece of foil. In the same skillet, sauté garlic for one minute, stir in stock and wine and simmer for about two minutes. Add diced tomatoes and rosemary and remove from heat.
  4. Serve the cutlets with a healthy dollop of the pan sauce, and a slice of lemon.



Nutrition & Cost Facts

Calories

238.0 kcal

Carbs

10.0 g

Fat

9.0 g

Protein

26.0 g

Cost Per Serving

$2.04

Did this recipe need any tweaks?

We do are best to ensure that each and every CHEFBear recipe is of the best quality. But, sometimes one slips through the cracks and needs a bit more work. Please provide your feed back in the space provided and we will do our level best to make it right!

Submit Your Feedback

About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

CHEFBear

A CHEFBear Approved Kitchen Essential

My Favorite Recipes

Join My Email Tribe Today!

We’re so sure CHEFBEAR can help build your confidence in the kitchen and cook the freshest and tasty meals. And as my friend, you will receive special tips, tricks, and other goodies. And, how about a few exclusive meal plans and other exclusive perks, how does that sound to you?

Just enter your email address below — I promise it will be kept secret — I HATE spam as much as you do! Come on and join me in the kitchen today. I am so ready to cook with you.