Pork Scaloppine With Rosemary Lemon And Olives 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 CHOPS WITH GREEN OLIVES AND LEMON



Pork Chops with Green Olives and Lemon image

Provided by Food Network

Time 1h

Yield 2 servings

Number Of Ingredients 11

2 pork chops, on the bone
Salt and freshly ground black pepper
Pinch sugar
2 tablespoons olive oil
3/4 cup/175 ml white wine
Skin 1 preserved lemon, chopped
1/2 cup/85 g green olives, with pits
Small handful chopped fresh rosemary or thyme
Roasted Cherry Tomatoes
Branch cherry tomatoes
Olive oil, for drizzling

Steps:

  • Season the chops with salt and pepper. "Season" also with sugar, sprinkling judiciously over both sides of the chops, as if it were salt. Heat the oil in a saute pan and brown the chops on both sides. Pour over the wine, and add half the lemon and olives, along with the rosemary. Cover, and cook until tender, about 20 minutes. Uncover and test doneness. Boil down the liquid a little, if necessary, toss in the remaining olives and preserved lemon. Serve with the juices spooned over and a branch of roasted baby tomatoes on the side.
  • To roast a branch of cherry tomatoes: Preheat the oven to 400 degrees F. Lay the tomatoes on a baking sheet, dribble over a little olive oil, and bake at until the skins have wrinkled and the fruit is soft, 20 minutes to half an hour.

PORK SCALOPPINE WITH ROSEMARY, LEMON AND OLIVES



PORK SCALOPPINE WITH ROSEMARY, LEMON AND OLIVES image

Categories     Pork     Sauté     Dinner

Yield 4 servings

Number Of Ingredients 13

1 1 pound pork tenderloin
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teasponn freshly ground pepper
3 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled
1/4 white wine
1/2 cups chicken stock
2 large plum tomatoes, seeded and cut into 1/4 inch dice
16 Nicoise olives, rinsed
2 tablespoon minced lemon peel
salt and freshly ground pepper

Steps:

  • Cut tenderloin crosswise into 1/2 inch-thick pieces.Pound between sheets of waxed paper to thickness of 1/4 inch.(Can be prepared 1 day ahead.Cover tightly and refrigerate). Combine flour, salt, and pepper in shallow dish. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and saute until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 patches, add 1 tablespoon oil to skillet for each batch. Reduce heat to low. Add garlic and rosemary to skillet and stir until garlic just begins to brown, about 2 minutes. Add wine and bring to boil over high heat, scraping up any browned bits. Continue boiling until liquid is reduced to glaze, about 1 minute. Add stock and boil until reduced by half, about 2 minutes. Add tomatoes, olives and lemon peel and stir until heated through, about 1 minute. Season sauce with salt and pepper.Pour over pork.

LEMON & ROSEMARY PORK WITH CHICKPEA SALAD



Lemon & rosemary pork with chickpea salad image

Jazz up pork with lemon and rosemary for a feel-good supper that's on the table in under half an hour

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

1 tbsp olive oil
2 tsp finely chopped rosemary
4 cloves garlic , crushed
juice and zest ½ lemon
4 boneless pork steaks , trimmed of fat
1 red onion , finely sliced
2 tbsp sherry vinegar
2 x 400g/14oz can chickpeas , rinsed and drained
110g bag mixed salad leaves

Steps:

  • Mix olive oil, rosemary, garlic, lemon juice and zest in a large bowl. Add pork, turn to coat and season well. If you have time marinate in the fridge for 30 mins.
  • Heat a large non-stick frying pan. Lift the pork out of the marinade, shaking off any excess and reserving the marinade for later. Cook the pork in the pan for 3-4 mins each side or until cooked through. Rest on a plate while you make the salad.
  • Pour the reserved marinade into the pan with the onion. Cook for 1 min over a high heat before adding the vinegar, plus 3 tbsp water. Bubble down for 1 min, until the onion has softened a little and the dressing thickened slightly. Stir through chickpeas, some salt and pepper and any of the resting juices from the pork. Put salad leaves into a bowl, tip in the pan contents and gently toss, before eating immediately with the pork.

Nutrition Facts : Calories 396 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 0.9 milligram of sodium

LEMON-ROSEMARY PORK TENDERLOIN



Lemon-Rosemary Pork Tenderloin image

This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 medium onion, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon grated lemon zest
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)

Steps:

  • In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.

Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

PORK SCALOPPINE WITH MUSTARD AND ROSEMARY



Pork Scaloppine With Mustard and Rosemary image

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

Provided by Spankie

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb pork tenderloin
1/3 cup all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon olive oil
1 cup fresh mushrooms, sliced
1 tablespoon fresh rosemary, snipped or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
3/4 cup chicken broth
2 tablespoons dijon-style mustard
1 teaspoon lemon peel, finely shredded
1 tablespoon lemon juice
lemon wedge (to garnish) (optional)
fresh rosemary sprig (to garnish) (optional)

Steps:

  • Trim any excess fat from meat. Cut meat crosswise into 1/2" slices. Place each slice between two pieces of plastic wrap. Using the heel of your hand, press lightly to 1/8" thickness; remove plastic wrap.
  • In a shallow dish, combine flour, pepper and salt. Dip meat into flour mixture, turning to coat.
  • In a large skillet, heat butter and oil over medium-high heat. Add half of the meat; reduce heat to medium. Cook for 2 to 3 minutes or until meat is slightly pink in center and coating is golden brown, turning once. Remove meat, reserving drippings in the skillet. Cover meat and keep warm in 300F oven. Repeat with remaining meat.
  • Add mushrooms, rosemary and garlic to the reserved drippings. Cook and stir just until mushrooms are tender.
  • Add chicken broth, scraping up any browned bits from bottom of skillet. Bring to boiling; reduce heat. Simmer gently about 5 minutes or until reduced by half. Stir in mustard, lemon peel and lemon juice; heat through.
  • Serve the mushroom mixture over meat. If desired, garnish with lemon wedges and additional fresh rosemary.

Nutrition Facts : Calories 288.5, Fat 15.7, SaturatedFat 6.3, Cholesterol 90.1, Sodium 386.6, Carbohydrate 9.8, Fiber 0.7, Sugar 0.6, Protein 26

SCALOPPINE WITH ANY MEAT



Scaloppine With Any Meat image

You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.

Provided by Melissa Clark

Categories     main course

Time 10m

Yield 4 servings

Number Of Ingredients 5

1 pound any meat cutlets (veal, chicken, turkey, pork), pounded 1/4 inch thick
Kosher salt and black pepper
Unsalted butter
1 to 2 garlic cloves, grated on a Microplane or minced
Lemon or lime wedges

Steps:

  • Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
  • Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams

ROSEMARY AND LEMON PORK STEW



Rosemary and Lemon Pork Stew image

This rich stew uses typical Portuguese seasonings and ingredients such as dry wine (vinho seco), paprika, and lemon. The meat is oh-so-tender, and the dish is very no-fuss. Serve with rice and/or lots of traditional Portuguese cornmeal bread.

Provided by EdsGirlAngie

Categories     Stew

Time 1h50m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless pork chops, 3/4 inches thick,cut into 1 inch cubes
1 1/2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 1/2 tablespoons olive oil
4 ounces trimmed and sliced portabella mushrooms
2 cups sliced onions
1 cup dry white wine
1/2 teaspoon dried basil
3/4 teaspoon ground coriander
3/4 teaspoon dried rosemary, crushed
2 tablespoons fresh lemon juice
parsley or cilantro (to garnish)

Steps:

  • Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
  • Add portabella mushrooms and sliced onion and saute for 5 more minutes
  • Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
  • Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
  • Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro

Nutrition Facts : Calories 548.5, Fat 23, SaturatedFat 6.6, Cholesterol 152, Sodium 509.3, Carbohydrate 18.3, Fiber 3.1, Sugar 6.6, Protein 51.6

PORK SCALOPPINE WITH SUN-DRIED TOMATOES AND ROSEMARY



Pork Scaloppine with Sun-Dried Tomatoes and Rosemary image

Categories     Pork     Tomato     Low Carb     Low Fat     Rosemary     Pork Tenderloin     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

8 ounces pork tenderloin, well trimmed
8 sun-dried tomatoes (not packed in oil)
2 teaspoons olive oil
2 large garlic cloves, thinly sliced
2 tablespoons dry white wine
1/2 cup canned unsalted chicken broth
1/4 teaspoon minced fresh rosemary

Steps:

  • Cut tenderloin into 1-inch-thick pieces. Place 1 piece between 2 sheets of waxed paper. Pound pork with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin.
  • Place sun-dried tomatoes in small bowl. Add enough boiling water to cover tomatoes. Let stand until tomatoes are soft, approximately 5 minutes. Drain and slice tomatoes.
  • Heat oil in heavy large skillet over medium-high heat. Add pork in batches and fry until just cooked, turning once, about 4 minutes. Transfer pork to plate; cover with foil and keep warm. Add garlic to skillet and sauté 1 minute. Stir in wine and broth and simmer until reduced by 1/2, about 2 minutes. Mix in rosemary and tomatoes. Pour tomato mixture over pork and serve.

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