Pork Scaloppini in White Wine Sauce

Pork Scaloppini in White Wine Sauce

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From: Diabetic Living Magazine

Sage and rosemary perfectly season the wine sauce in this quick-and-easy main dish pork recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 (16 ounce) pork tenderloin
  • ¼ teaspoon ground black pepper
  • 3 tablespoons whole-wheat flour
  • 4 teaspoons olive oil
  • 2 cloves garlic, minced
  • ½ cup dry white wine or reduced-sodium chicken broth
  • 2 teaspoons snipped fresh sage or ½ teaspoon dried sage, crushed
  • 1 teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary, crushed
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 2 tablespoons snipped fresh parsley (optional)

Preparation

  • Prep

  • Ready In

  1. Trim fat from meat. Cut meat into ½-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until ¼ inch thick. Remove plastic wrap. Sprinkle meat with pepper. Place flour in a shallow dish. Dip meat into flour, turning to coat evenly.
  2. 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.
  3. Add the remaining 2 teaspoons oil to skillet; cook the remaining meat as directed above. Remove from skillet; cover and keep warm.
  4. To prepare 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.
  5. Transfer meat to serving plates; top with sauce. If desired, sprinkle with parsley.

Nutrition information

  • Serving size: 3 ounces cooked meat with ¼ cup sauce
  • Per serving: 220 calories; 7 g fat(1 g sat); 1 g fiber; 8 g carbohydrates; 25 g protein; 3 mcg folate; 73 mg cholesterol; 1 g sugars; 17 IU vitamin A; 1 mg vitamin C; 15 mg calcium; 1 mg iron; 199 mg sodium; 440 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean protein, ½ fat, ½ starch

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