Pork Scaloppine With Herbed Noodles Recipes

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PORK SCALOPPINE



Pork Scaloppine image

Butter, white wine, capers, and fresh rosemary and sage make an unbelievable pan sauce for tender pork loin in this traditional Roman dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 10

1 1/2 pounds pork loin, cut crosswise into 6 slices
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
3 tablespoons unsalted butter, divided
1 tablespoon salt-packed capers, rinsed and chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1/2 cup dry white wine
4 cups arugula, tough stems trimmed

Steps:

  • Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
  • Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
  • Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.

PORK SCALLOPINI WITH MUSHROOMS



Pork Scallopini with Mushrooms image

This is a great at-home date night recipe. I use reduced-sodium chicken broth because I add salt to season the meat and mushrooms. -Lana Dramstad, Havre, Montana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pork tenderloin (1 pound), cut into 8 slices
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 tablespoons butter, divided
1/2 pound sliced fresh mushrooms
2 celery ribs, sliced
1 cup reduced-sodium chicken broth
1/3 cup heavy whipping cream
3 tablespoons minced fresh parsley, divided
Hot cooked egg noodles

Steps:

  • Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pork in batches; cook 2-3 minutes on each side or until pork is golden brown, using 1 tablespoon butter as needed. Remove; keep warm., In same pan, heat remaining butter over medium heat. Add mushrooms, celery, and remaining salt and pepper; cook and stir 6-8 minutes or until tender. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook 5-6 minutes or until liquid is reduced to 2/3 cup., Return pork to pan. Stir in cream and 2 tablespoons parsley; heat through. Serve with noodles; sprinkle with remaining parsley.

Nutrition Facts : Calories 323 calories, Fat 23g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 895mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

PORK SCALOPPINE WITH WILD MUSHROOMS



Pork Scaloppine With Wild Mushrooms image

Make and share this Pork Scaloppine With Wild Mushrooms recipe from Food.com.

Provided by Derf2440

Categories     Pork

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 12

1/2 cup chicken broth (i use low fat, low sodium)
1 tablespoon stone ground dijon mustard
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 1/2 teaspoons cornstarch
1 tablespoon margarine, divided (Becel)
1/2 lb mushroom, sliced (such as oyster, portobello or button)
1/2 lb thin pork scallopini (should be about 1/4 inch thick)
paprika
salt & freshly ground black pepper
2 tablespoons light sour cream (i use no fat, same taste)
chopped chives (to garnish) or parsley (to garnish)

Steps:

  • Whisk together chicken broth, mustard, tomato paste, Worcestershire sauce and cornstarch; set aside.
  • In a large nonstick frypan, melt half the margarine over medium high heat.
  • Add mushrooms; cook, stirring frequently, until mushrooms are tender and golden brown, 6 to 8 minutes.
  • Set aside in a bowl.
  • Lightly season both sides of pork with paprika, salt and pepper.
  • Melt remaining margarine in frypan over medium high heat.
  • Add pork and cook, 2 to 3 minutes each side, until just a hint of pink remains inside.
  • Remove from pan and set aside with mushrooms.
  • Stir broth mixture then add to pan, stirring until mixture boils and thickens slightly, 30 to 60 seconds.
  • Remove from heat and stir in sour cream.
  • Return mushrooms and pork to frypan, turning to coat with sauce.
  • Gently heat through if necessary.
  • Serve immediately, sprinkled with chives.

PORK SCALOPPINE WITH HERBS



Pork Scaloppine With Herbs image

Make and share this Pork Scaloppine With Herbs recipe from Food.com.

Provided by Chef Jeff Z

Categories     Very Low Carbs

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs pork cutlets
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons capers, drained and rinsed
salt and pepper

Steps:

  • Flatten cutlets to 1/4-inch thickness then rub with basil, thyme, salt and pepper.
  • Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 2 minutes per side. Remove to a plate and loosely cover with foil to keep warm.
  • Add lemon juice and capers to skillet; bring to boil and cook until slightly reduced, about 1 minute. Top pork withe sauce and serve hot.

PORK SCALOPPINI WITH MUSTARD CREME



Pork Scaloppini with Mustard Creme image

This is a delicious and easy recipe. It smells great cooking and is perfect for entertaining guests.

Provided by Nicole

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 25m

Yield 2

Number Of Ingredients 10

½ pound pork tenderloin, cut into 1/4-inch-thick slices
1 tablespoon all-purpose flour
1 tablespoon butter
⅓ cup dry vermouth
⅓ cup chicken broth
1 tablespoon fresh lime juice
½ cup heavy cream
1 tablespoon prepared yellow mustard
1 tablespoon honey mustard
1 teaspoon ground allspice

Steps:

  • Dredge the pork tenderloin slices in the flour, and shake off the excess. Melt butter in a large skillet over medium-high heat. Cook the tenderloin in the hot butter until golden brown on both sides and no longer pink in the center, about 5 minutes. Remove to a platter and keep warm.
  • Pour the vermouth into the skillet, and bring to a simmer; cook for 1 minute. Add the chicken broth and lime juice. Cook and stir until reduced by about half. Stir in the cream, yellow mustard, honey mustard, and allspice. Pour the sauce over the pork to serve.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 15.4 g, Cholesterol 146.1 mg, Fat 31.4 g, Fiber 0.8 g, Protein 20 g, SaturatedFat 18.4 g, Sodium 255.2 mg, Sugar 5.8 g

PORK SCALOPPINE WITH HERBED NOODLES



Pork Scaloppine with Herbed Noodles image

Categories     Pasta     Sauté     Quick & Easy     Dinner     Pork Tenderloin     Fortified Wine     Tarragon     Chive     Capers     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

1 pound pork tenderloin, trimmed and cut diagonally into 8 pieces
5 tablespoons unsalted butter
6 ounces dried medium egg noodles
1/2 cup chopped fresh chives
2 tablespoons chopped fresh tarragon
1/2 cup dry vermouth
2 tablespoons drained capers, coarsely chopped
Accompaniment: lemon wedges

Steps:

  • Gently pound each piece of pork between 2 sheets of plastic wrap to 1/4-inch thickness with flat side of a meat pounder or a rolling pin. Pat dry and season with salt and pepper.
  • Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then, without crowding, sauté half of pork, turning over once, until golden brown, about 4 minutes total. Transfer with tongs to a plate and keep warm, covered. Sauté remaining pork with 1 1/2 tablespoons butter in same manner. Reserve skillet with fat.
  • While meat is sautéing, cook noodles in a large pot of boiling salted water until just tender, then drain in a colander. Return to pot and toss with remaining 2 tablespoons butter, herbs, and salt and pepper to taste.
  • Add vermouth and capers to skillet and deglaze by boiling, scraping up brown bits. Continue to boil until sauce is slightly thickened, about 1 minute.
  • Divide noodles among 4 plates and top with pork. Spoon sauce over pork.

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