Dinner Tonight: Pork Scaloppine with Brown Butter Salsa Verde

Name: Dinner Tonight: Pork Scaloppine with Brown Butter Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 fillet anchovy fillet, roughly chopped; 5 Tbsps butter; 1 Tbsp canola oil; 1 Tbsp capers; 118 milliliters cornmeal; 118 milliliters flat-leaf parsley; 59 milliliters flour; 59 milliliters fresh mint; 1 cloves garlic, chopped; 2 juice of half a lemon; 59 milliliters grated Parmesan; 3 inches pork tenderloin; 2 servings salt and pepper to taste

Dinner Tonight: Pork Scaloppine with Brown Butter Salsa Verde might be just the Mexican recipe you are searching for. This recipe serves 2. This recipe covers 20% of your daily requirements of vitamins and minerals. This main course has 597 calories, 12g of protein, and 42g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. If you have anchovy, salt and pepper, cornmeal, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Bring 3 cups water to boil in a saucepan. When simmering, whisk in the cornmeal vigorously until it begins to thicken. Season with salt, cover, and cook over low heat until creamy and tender. Stir in water if needed to keep it a loose consistency. Just before serving, stir in 2 tablespoons of butter and most of the Parmesan, reserving some for garnish.

Ingredients you will need

Cornmeal

Parmesan

Butter

Water

Salt

Equipment you will use

Sauce Pan

Whisk

In the meantime, combine the garlic, olive oil, and anchovy in a small food processor. Pulse to chop it well, then add the herbs and pulse until the herbs are finely chopped and you have an herb-y, pesto-like paste.

Ingredients you will need

Olive Oil

Anchovies

Garlic

Herbs

Pesto

Equipment you will use

Food Processor

Lay the pork slices on a cutting board between two sheets of plastic wrap and pound them gently until 1/8-inch thick. Season with salt, then dredge them in the flour. Shake off the excess and place them on a baking sheet.

Ingredients you will need

Cooked Pork

All Purpose Flour

Shake

Salt

Wrap

Equipment you will use

Cutting Board

Baking Sheet

Plastic Wrap

Serve the pork on the polenta and spoon the sauce over it. Top with freshly cracked black pepper and the remaining Parmesan.

Ingredients you will need

Cracked Black Peppercorns

Parmesan

Polenta

Sauce

Pork

Equipment

Ingredients

Servings:

1fillet

anchovy fillet, roughly chopped 5Tbsps

butter 1Tbsp

canola oil 1Tbsp

capers 118milliliters

cornmeal 118milliliters

flat-leaf parsley 59milliliters

flour 59milliliters

fresh mint 1cloves

garlic, chopped 2

juice of half a lemon 59milliliters

grated Parmesan 3inches

pork tenderloin 2servings

salt and pepper to taste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Sandhi Sanford and Benedict Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 65 dollars.