Pork Scallopina Perugina

Name: Pork Scallopina Perugina
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 fillets anchovy fillets, rinsed and chopped; 2 Tbsps capers, drained; 2 cloves garlic, thinly sliced; 2 Zest of lemons; 4 pork scallops, boneless pork loin pieces 1 inch thick; 113 grams Prosciutto, sliced then cut into 1/4 inch batons; 6 sage leaves; 4 servings Seasoned flour; 4 Tbsps virgin olive oil; 170 grams white wine

Pork Scallopina Perugina requires about 30 minutes from start to finish. This recipe serves 4. One portion of this dish contains roughly 8g of protein, 30g of fat, and a total of 348 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up wine, pork scallops, prosciutto, and a few other things to make it today. It is a good option if you're following a dairy free diet.

Instructions

In a 12 inch to 14 inch saute pan, heat olive oil until smoking. Dredge the pork pieces in the seasoned flour and shake off excess.

Ingredients you will need

Seasoned Flour

Olive Oil

Shake

Pork

Equipment you will use

Frying Pan

Saute in a pan until golden brown on one side, for 5 to 6 minutes. Turn and continue cooking 3 to 4 more minutes.

Equipment you will use

Frying Pan

Remove to a plate in a warm place and drain pan of excess oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add Prosciutto, garlic and capers to pan and cook 2 minutes.

Ingredients you will need

Prosciutto

Capers

Garlic

Equipment you will use

Frying Pan

Add wine, anchovies, lemon zest and sage and return pork to pan. Cook until heated through and liquid has reduced to several teaspoons.

Ingredients you will need

Lemon Zest

Anchovies

Pork

Sage

Wine

Equipment you will use

Frying Pan

Place pork pieces on to warm plate, cover with spoonfuls of sauce and serve with warm lentils.

Ingredients you will need

Lentils

Sauce

Pork

Equipment

Frying Pan

Ingredients

Servings:

4fillets

anchovy fillets, rinsed and chopped 2Tbsps

capers, drained 2cloves

garlic, thinly sliced 2

Zest of lemons 4

pork scallops, boneless pork loin pieces 1 inch thick 113grams

Prosciutto, sliced then cut into 1/4 inch batons 6

sage leaves 4servings

Seasoned flour 4Tbsps

virgin olive oil 170grams

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santa Margherita Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.

Santa Margherita Pinot Grigio

A pale straw yellow. Clean, crisp fragrance with intense yet elegant hints of quince. Fresh, harmonious fruit set off by slight sweetness with a long finish full of delicate, tangy flavor.