Pork Scaloppini in White Wine Sauce

Sage and rosemary perfectly season the wine sauce in this Diabetic Living recipe.

Recipe from Diabetic Living
Pork Scaloppini in White Wine Sauce
SERVINGS
4
SERVING SIZE
3  ounces cooked meat with 1/4 cup sauce
TOTAL TIME
30 mins
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Pork, Quick and Easy
Ingredients
  • 1 1 pound pork tenderloin
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons whole wheat flour
  • 4 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine or reduced-sodium chicken broth
  • 2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
  • 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 2 tablespoons snipped fresh parsley (optional)
Related Video
How to Make Roasted Pork Tenderloin

Learn how to make this roasted pork tenderloin for a lean and flavorful pork recipe. Serve with your favorite chutney or cranberry sauce and your meal is set.

Directions
1. 
Trim fat from meat. Cut meat into 1/2-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until 1/4 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.
For sauce:
1. 
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.
2. 
Transfer meat to serving plates; top with sauce. If desired, sprinkle with parsley.

nutrition information

Per Serving: cal. (kcal) 220, Fat, total (g) 7, chol. (mg) 73, sat. fat (g) 1, carb. (g) 8, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 25, vit. A (IU) 0, vit. C (mg) 0.59, Thiamin (mg) 0.82, Riboflavin (mg) 0.42, Niacin (mg) 6.91, Pyridoxine (Vit. B6) (mg) 0.63, Folate (g) 4.03, Cobalamin (Vit. B12) (g) 0.55, sodium (mg) 199, Potassium (mg) 440, calcium (mg) 20.19, iron (mg) 1.26, Starch () 0.5, Lean Meat () 3.5, Fat () 0.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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