This easy, low-fat and low-calorie version of scallopine uses fresh sage, sherry and orange juice to flavor the pork. It is adapted from “Cooking Italian: Easy as 1-2-3,” by Jeni Wright.
PORK SCALOPPINE WITH ORANGE AND SAGE
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Preparation time: 25 minutes
Cooking time: 15 minutes
Yield: 4 servings
2/3 pound pork tenderloin, cut in 8 pieces
2 tablespoons all-purpose flour
3 teaspoons olive oil
1/4 teaspoon salt
Freshly ground pepper to taste
1/3 cup dry sherry or Madeira
1 clove garlic, minced
2 tablespoons chopped fresh sage
1/2 teaspoon arrowroot
1/2 cup orange juice
1. Place tenderloin pieces between sheets of plastic wrap; flatten with meat mallet or heavy skillet to 1/8-inch thick. Dredge pork in flour.
2. Heat 2 teaspoons olive oil in large, non-stick skillet over medium heat. Cook half of the pork, 2 minutes each side. Season lightly with salt and pepper; remove from pan. Add remaining teaspoon oil and cook remaining pork. Season; remove from pan.
3. Pour sherry or madeira into hot pan; add garlic and 1 tablespoon of the sage. Cook 2 minutes.
4. Dissolve arrowroot in 1 tablespoon of the orange juice in small bowl. Pour remaining orange juice into pan and cook until slightly thickened. Add dissolved arrowroot; cook 1 minute. Stir in remaining 1 tablespoon sage. Return pork to pan; cook until pork is cooked through, about 1 to 2 minutes. Adjust seasoning.
Nutrition information per serving:
Calories ………… 165 Fat ………… 6 g Saturated fat .. 1.4 g
% calories from fat .. 37 Cholesterol .. 45 mg Sodium …….. 175 mg
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Carbohydrates ……. 7 g Protein ……. 16 g Fiber ………. 0.2 g