Clinton's 5 in 5 Pork Scallopini

By jargrr

Ingredients

• 1/2 pound Pork Tenderloin (cut into 1/2-inch thick slices)
• 2 Eggs (lightly beaten)
• 1/2 cup Extra Virgin Olive Oil (divided)
• 3 tablespoons Butter
• 1/4 cup White Wine
• 1 bunch Parsley (leaves only with half chopped and half whole - divided)
• 1 Shallot (minced)
• Juice of 1 Lemon
• 1/4 cup Capers
• Salt and Freshly Ground Pepper

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 2 tablespoons Extra Virgin Olive Oil

instructions Heat a skillet to medium-high heat, and add two tablespoons olive oil.

step 2

ingredients 1/2 pound Pork Tenderloin (cut into 1/2-inch thick slices)

instructions Place pork into the pan, and repeat with remaining pieces, being mindful not to crowd the pan.

step 3

ingredients 3 tablespoons Butter
1/4 cup White Wine
Chopped Parsley

instructions Remove to a paper towel lined plate once finished. Deglaze the pan with the wine, and add the butter as well as the chopped parsley.

step 4

ingredients 1 Shallot (minced)
Juice of 1 Lemon
1/4 cup Capers
Salt and Freshly Ground Pepper
1/4 cup Extra Virgin Olive Oil
Remaining Parsley

instructions Combine the shallot, lemon juice, 1/4 cup olive oil, in a medium bowl and whisk together. Add the capers and the remaining parsley and toss to coat.

step 5

ingredients

instructions Serve each scallopini topped with some of the pan sauce as well as some of the parsley salad.

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