American Pork Scaloppini
Three breaded pork tenderloin medallions topped with diced tomatoes along with a side of steamed cauliflower on a pale blue plate with wood background
Servings: 4
Prep Time: 15 minutes
Ingredients
340 grams pork tenderloin
27 grams plain breadcrumbs
1/2 tsp. black pepper (freshly ground)
1 tsp. olive oil
1 tsp. garlic (minced)
2 medium tomatoes (cut into 1-inch pieces, about 2 cups)
1. Trim visible fat from pork and cut into 1-inch slices. Place slices between 2 pieces of plastic wrap and flatten with the bottom of a heavy pan or meat mallet to about 1/4 inch thick. Place breadcrumbs on a plate and season with pepper. Coat pork slices with the breadcrumbs making sure both sides are covered.
2. Heat oil in a large nonstick skillet over medium-high heat. Brown pork 1 minute, turn and brown second side 2 minutes until tender. Remove to a plate. Add garlic and tomatoes to the skillet and cook 3 minutes. Spoon tomatoes over pork and serve.
Cauliflower Parmesan is a simple side dish that goes well with the Pork Scaloppini.
Courtesy of the National Pork Board, Des Moines, Iowa.
