Pork Scaloppini in White Wine Sauce

By gvcathy

Ingredients

• 1- 1 pound pork tenderloin
• 1/4 teaspoon ground black pepper
• 3 tablespoons whole wheat flour
• 4 teaspoons olive oil
• 2 cloves garlic, minced
• 1/2 cup dry white wine or reduced-sodium chicken broth
• 2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
• 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1 cup reduced-sodium chicken broth
• 2 tablespoons water
• 1 tablespoon cornstarch
• 2 tablespoons snipped fresh parsley (optional)

Details

Servings 4
Adapted from diabeticlivingonline.com

Preparation

Step 1

Trim fat from meat. Cut meat into 1/2-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until 1/4 inch thick. Remove plastic wrap. Sprinkle meat with pepper. Place flour in a shallow dish. Dip meat into flour, turning to coat evenly.

In a very large skillet, heat 2 teaspoons of the oil over medium-high heat. Add half of the meat to skillet. Cook about 4 minutes or until meat is browned, turning once halfway through cooking. Remove meat from skillet; cover and keep warm.

Add the remaining 2 teaspoons oil to skillet; cook the remaining meat as directed above. Remove from skillet; cover and keep warm.

For sauce: Add garlic to the same skillet; cook and stir for 30 seconds. Add wine, sage, and rosemary; cook and stir for 2 minutes. Add broth; return meat to skillet. Bring just to boiling. Cook, uncovered, for 2 minutes. In a small bowl, combine the water and cornstarch; stir into broth mixture. Cook and stir for 2 minutes more.

Transfer meat to serving plates; top with sauce. If desired, sprinkle with parsley.