Dinner in Minutes

Pork and cauliflower make a popular pairing

Pork Scaloppini: With basil-parmesan cauliflower.
Pork Scaloppini: With basil-parmesan cauliflower. MIAMI HERALD STAFF

Thin-cut pork scaloppini takes only 5 minutes to cook and is served with a fresh tomato-garlic topping.

Cauliflower is this year’s new darling — surpassing kale in nutritional value and trendy popularity. I found it in many chefs’ recipes at this year’s South Beach Wine and Food Festival.

For this quick dish, the cauliflower is cooked in the microwave. If you have time, try roasting cauliflower florets for more intense flavor. Place them on a baking tray in a 500-degree oven for 20 minutes, turning once during that time. Then add the olive oil, Parmesan cheese and basil.

Helpful Hints

▪ To slice the basil, roll the leaves up cigar-style and cut thin slices.

▪ Minced garlic can be found in the produce section or two crushed garlic cloves can be used instead.

Countdown

▪ Prepare the ingredients.

▪ Start cauliflower in the microwave.

▪ Make pork scaloppini.

▪ Finish cauliflower.

Beer

Food editor Evan S. Benn recommends a crisp lager that will stand up to the bold flavors of the garlicky scaloppini and cheesy cauliflower without stealing the spotlight. “Try a Lager Del Ray from Saltwater Brewery in Delray Beach,” he said. “It’s aged on seagrape wood for a local twist.”

SHOPPING LIST

To buy: 1 pound cauliflower florets, two medium tomatoes, one container plain breadcrumbs, one small piece parmesan cheese, one bunch basil and 3/4 pound pork tenderloin.

Staples: Olive oil, minced garlic, salt and black peppercorns.

Find more of cookbook author Linda Gassenheimer’s recipes on her website, dinnerinminutes.com.

PORK SCALOPPINI

3/4 pound pork tenderloin

1/4 cup plain breadcrumbs

Salt and freshly ground black pepper

2 teaspoons olive oil

1 teaspoon minced garlic

2 medium tomatoes, cut into 1-inch pieces (about 2 cups)

Remove visible fat from pork and cut into 1-inch slices. Place slices between 2 pieces of plastic wrap and flatten with the bottom of a heavy pan or meat bat. Place breadcrumbs on a plate and season with salt and pepper to taste. Dip pork slices into the breadcrumbs making sure both sides are covered. Heat oil in a large nonstick skillet over medium-high heat. Brown pork 1 minute, turn and brown second side 1 minute. A meat thermometer should read 145 degrees. Remove to a plate. Add garlic and tomatoes to the skillet and cook 3 minutes. Spoon tomatoes over pork and serve. Makes 2 servings.

Per serving: 324 calories (26 percent from fat), 9.2 g fat (2.0 g saturated,4.8 g monounsaturated), 108 mg cholesterol, 39.5 g protein, 20.3 g carbohydrates, 3.1 g fiber, 214 mg sodium.

BASIL-PARMESAN CAULIFLOWER

1 pound cauliflower florets (about 4 cups)

2 teaspoons olive oil

Salt and freshly ground black pepper

1/4 cup freshly grated parmesan cheese

1/2 cup basil leaves, thinly sliced

Place cauliflower in a microwave-safe bowl and microwave on high 5 minutes or until soft. Remove and toss with olive oil and salt and pepper to taste. Divide between 2 dinner plates and sprinkle with parmesan cheese and sliced basil. Makes 2 servings.

Per serving: 140 calories (52 percent from fat), 8.0 g fat (2.6 g saturated, 4.2 g monounsaturated), 8 mg cholesterol, 8.1 g protein, 11.2 g carbohydrates, 4.3 g fiber, 216 mg sodium.

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