Recipes

Dress up pork scaloppini with this sweet recipe

Sweet and tart balsamic vinegar dresses up pork in this recipe for Balsamic Pork Scaloppini with Fettuccini and Broccoli Rabe.
Sweet and tart balsamic vinegar dresses up pork in this recipe for Balsamic Pork Scaloppini with Fettuccini and Broccoli Rabe. Tribune News Service

Sweet and tart balsamic vinegar dresses up pork scaloppini. Broccoli rabe, also called rapini, is best when small or young. It has a nutty and slightly bitter taste.

There are many different qualities of balsamic vinegar. The best ones are made only from grapes; lesser ones add brown sugar or caramel. Some quality producers make a less expensive but good quality vinegar. Read the label. It should say balsamic vinegar and not have any other added ingredients such as sugar.

Fred Tasker’s wine suggestion: This tangy pork dish would go well with an exotic, tangy, white wine like torrontes. Or a red pinot noir. Try both.

Helpful Hints

▪ Thin-cut boneless pork chops can be used instead of pork tenderloin.

▪ Broccoli florets can be substituted for broccoli rabe. The cooking time and method are the same.

Countdown

▪ Place water for pasta on to boil.

▪ Make pork.

▪ Make pasta and broccoli rabe.

Linda Gassenheimer is the author of “Delicious One-Pot Dishes,” featuring 60 recipes designed to be stewed, braised, slow-cooked or steamed, each in a single pot. Visit her website at dinnerinminutes.com.

Balsamic Pork Scaloppini

3/4 pound pork tenderloin

Olive oil spray

1 cup diced onion

Salt and freshly ground black pepper

1/2 cup balsamic vinegar

2 tablespoons pine nuts

2 tablespoons chopped parsley (optional garnish)

Remove visible fat from tenderloin and cut into 1-inch thick slices. Flatten the slices with a meat bat or the bottom of a heavy skillet.

Heat a nonstick skillet over medium-high heat. Spray with olive oil spray. Saute onion 3 minutes. Move onion to sides of skillet. Add pork to the skillet and saute 2 minutes per side. Remove to a plate; sprinkle with salt and pepper to taste.

Raise heat to high, add vinegar. Reduce liquid by half, about 1 minute. Add pine nuts and warm through, about 30 seconds. Divide pork between two dinner plates and spoon the sauce and pine nuts on top. Sprinkle parsley on top.

Per serving: 330 calories (26 percent from fat), 9.5 g fat (1.9 g saturated, 4.1 g monounsaturated), 108 mg cholesterol, 37.6 g protein, 20.3 g carbohydrates, 2.1 g fiber, 115 mg sodium.

Yield: Serves two.

Fettuccini and Broccoli Rabe

1/2 pound broccoli rabe, stems trimmed (about 4 cups)

1/4 pound fresh or dried fettuccini

2 teaspoons olive oil

Salt and freshly ground black pepper

Cut off thick broccoli rabe stems and discard. Cut broccoli rabe into 1-inch pieces. Fill a large saucepan 3/4 full of water and bring to a boil. Add the broccoli rabe and fettuccini. Bring back to a boil and boil 4 minutes for fresh fettuccini and 8 minutes for dried.

Remove 2 tablespoons pasta water to a bowl. Drain and add fettuccini and broccoli rabe to the bowl. Add olive oil and salt and pepper to taste. Toss well.

Per serving: 269 calories (19 percent from fat), 5.8 g fat (0.9 g saturated, 2.3 g monounsaturated), no cholesterol, 10 g protein, 44.8 g carbohydrates, 4 g fiber, 29 mg sodium.

Yield: Serves two.

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