Pistachio-Crusted Pork Scaloppine

By John_Merillat

SERVES : 4; 1 Serving = 1 quarter of recipe

PREP TIME: 20 minutes

TOTAL COOK TIME: 15 minutes

CALORIES:202 cal
CARBS:6 g
FAT:10 g
PROTEIN:22 g
FIBER:2 g
SATURATED FAT:2 g
CHOLESTROL:55 mg
SODIUM:204 mg

Tip
Make It a Flat Belly Meal: Serve with 1 cup steamed wild rice (150) and broccoli florets, steamed (40) and drizzled with 1 tablespoon freshly squeezed lemon juice (5). Total Meal: 397 calories

Ingredients

• 12 ounces pork tenderloin, trimmed
• 1/2 cup unsalted pistachios
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1 egg white
• 1 tablespoon cold water
• 4 lime wedges

Preparation

Step 1

1. Preheat the oven to 375�F. Cover a baking sheet with foil. Set aside.

2. Place the pork on a work surface. Cut into 8 slices, each 3/4" thick. With a scaloppine pounder or a rolling pin covered in plastic wrap, flatten to 1/4" thickness.

3. Place the pistachios in a grinder or a food processor fitted with a metal blade. Process until finely ground. Transfer to a large sheet of wax paper. Add the paprika and salt. Toss to combine. Beat the egg white and water in a bowl with a fork. With a pastry brush, coat both sides of the pork scaloppine with the egg white mixture. Sprinkle the nut mixture on both sides of the pork, pressing to adhere. Place the scaloppine in a single layer on the prepared baking sheet.

4. Bake for 15 minutes or until the pork is sizzling and cooked through. Serve with the lime wedges.