Dinner Tonight: Pork Scaloppine With Brown Butter Salsa Verde Recipe Recipe

Name: Dinner Tonight: Pork Scaloppine With Brown Butter Salsa Verde Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cornmeal; salt and pepper to taste; 5 tablespoons butter; 1/4 cup grated Parmesan; 1 anchovy fillet, roughly chopped; 1/2 clove garlic, chopped; 1/2 cup flat-leaf parsley; 1/4 cup fresh mint; 1 tablespoon capers; 4 3/4-inch slices pork tenderloin; 1/4 cup flour; 1 tablespoon canola oil; juice of half a lemon

Servings: persons

1/2 cup cornmeal
salt and pepper to taste
5 tablespoons butter
1/4 cup grated Parmesan
1 anchovy fillet, roughly chopped
1/2 clove garlic, chopped
1/2 cup flat-leaf parsley
1/4 cup fresh mint
1 tablespoon capers
4 3/4-inch slices pork tenderloin
1/4 cup flour
1 tablespoon canola oil
juice of half a lemon

1
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.
2
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.
3
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.
4
Serve the pork on the polenta and spoon the sauce over it. Top with freshly cracked black pepper and the remaining Parmesan.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup cornmeal, salt and pepper to taste, 5 tablespoons butter, 1/4 cup grated Parmesan, and more.

Yes, Dinner Tonight: Pork Scaloppine With Brown Butter Salsa Verde Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dinner Tonight: Pork Scaloppine With Brown Butter Salsa Verde Recipe

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