| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 19g | 8g | 10g |
| sugars | fibre | protein | salt |
| 1g | 0g | 31g | 0.75g |
Why I Love Italian Pork Scaloppine with White Wine and Lemon
Among the many international kitchens I’ve explored on my culinary journey, Italian cuisine holds a special place in my heart and stomach. It’s hard not to fall in love with its robust flavors, sumptuous textures and overall evocative charm. The recipe I’m sharing today, Pork Scaloppine with White Wine and Lemon, perfectly epitomizes the soulful qualities I cherish in Italian food.
The Inspiration
Inspired by Chef Gino D’Acampo and his passion for authentic Italian cooking, this recipe pays homage to his culinary philosophy. The Pork Scaloppine with White Wine and Lemon delivers an unforgettable flavor experience by focusing on simplicity and quality of ingredients without relying on complexities. It’s a refreshing departure from my rich Creole and French-inspired desserts, but no less magnificent.
Why It Stands Out
What I love about this recipe is its delicate balance of flavors that allows each ingredient to shine. The key is the pork tenderloin, seasoned to perfection with salt and black pepper, then pan-seared with a thin coating of flour and a good dollop of unsalted butter. The golden crust conceals a tender interior that’ll melt in your mouth with each bite.
The garlic-infused wine reduction, with its tart notes from lemon juice and a caper-injected briny twist, creates a savory symphony that complements the pork’s richness. This dish is all about harmony, from the interplay of flavors to the graceful melding of textures. It’s an edible testament to ‘less is more’, a cornerstone in Italian cooking.
Perfect Pairing
Perfect on its own, the Pork Scaloppine with White Wine and Lemon also pairs wonderfully with a simple risotto or a medley of roasted veggies. An Italian bread, like a crusty ciabatta, could also be a great side to soak up the tantalizing sauce.
This recipe shares a similar approach to some beloved dishes like the classic Chicken Piccata or Veal Marsala. It’s this spirit of simplicity accentuated by distinct flavors that makes Italian food so universally cherished and endlessly delightful.
What You’ll Need
- 1 1/2 lbs of pork tenderloin
- Salt, to taste
- Black pepper, to taste
- 1/2 cup of all-purpose flour
- 6 tablespoons of unsalted butter
- 1 clove of garlic, minced
- 1/2 cup of dry white wine
- 1/2 cup of chicken broth
- Juice of 2 lemons
- 2 tablespoons of capers, rinsed and drained
- Parsley, chopped, for garnish
- Thin slices of lemon, for garnish
Method
Step One
Firstly, take your pork tenderloin and cut it into thin, round slices. Try to keep these approximately 1/2 inch thick. Once you’ve done this, sprinkle both sides of the meat generously with salt and pepper to season.
Step Two
After seasoning, take each slice of pork and dredge it well in your all-purpose flour. You want a nice, light coating on each slice. Shake off any excess before moving onto the next step.
Step Three
In a skillet, melt 3 tablespoons of unsalted butter over medium heat. Once the butter is completely melted and just starting to foam, add your floured pork slices to the skillet. Cook until they’re golden brown on both sides, which should take about 3 to 4 minutes per side. Once done, remove the pork from the skillet and set it aside.
Step Four
In the same skillet, add your minced garlic and cook until it is just fragrant. This should just take about 1 minute. Immediately afterward, add your dry white wine to the skillet. Use a wooden spoon to scrape any bits off the bottom of the skillet, then let the wine simmer for a few minutes to reduce by half.
Step Five
After the wine has reduced, add in your chicken broth, lemon juice, and capers. Let this mixture come to a simmer and let it cook for about 5 minutes, allowing the flavors to combine and the liquid to reduce down slightly.
Step Six
After this reduction, return your pork back to the skillet, nestling it into the sauce. Let it simmer gently in the sauce for about 5 minutes, turning once to ensure both sides get covered in the sauce.
Step Seven
Finally, just before serving, stir in the remaining 3 tablespoons of butter. This will give the sauce a lovely, creamy texture and glossy sheen. Serve the pork scaloppine with a garnish of chopped parsley and thin lemon slices for added flavor and presentation.
