Pork Scalopine

By slowcooker15

Ingredients

• Pork Scaloppine
• Grant Cornett
• Serves 4
• Hands-on Time: 20m
• Total Time: 20m
• Ingredients
• 8 ounces egg noodles
• 1 1 1/4-pound pork tenderloin, sliced 3/4 inch thick, pounded 1/4 inch thick
• kosher salt and black pepper
• 1/4 cup flour
• 2 tablespoons olive oil
• 2/3 cup white wine
• 2 tablespoons unsalted butter
• 2 tablespoons chopped flat-leaf parsley
• Directions
• 1 . Cook the noodles according to the package directions.
• 2 . Meanwhile, season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat it in the flour.
• 3 . Heat the oil in a large skillet over medium-high heat. In batches, brown the pork, 1 to 2 minutes per side. Transfer to a plate.
• 4 . Return the skillet to medium-high heat. Add the wine and butter and cook for 1 minute.
• 5 . Add the pork back to the skillet and sprinkle with the parsley. Serve the pork and sauce over the noodles.
• Tip
• If you aren’t planning to cook the pork tenderloin within a day or two of buying it, look for one packaged in Cryovac. The meat will last in the refrigerator for up to 5 days and is much less likely to develop freezer burn if frozen

Details

Servings 4

Preparation

Step 1

1. Cook the noodles according to the package directions.

2. Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat it in the flour.

3. Heat the oil in a large skillet over medium-high heat. In batches, brown the pork, 1 to 2 minutes per side. Transfer to a plate.

4. Return the skillet to medium-high heat. Add the wine and butter and cook for 1 minute.

5. Add the pork back to the skillet and sprinkle with the parsley. Serve the pork and sauce over the noodles.

Tip
If you aren’t planning to cook the pork tenderloin within a day or two of buying it, look for one packaged in Cryovac. The meat will last in the refrigerator for up to 5 days and is much less likely to develop freezer burn if frozen