Pork Scaloppine With Fennel Salsa Verde Recipe

Name: Pork Scaloppine With Fennel Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 small fennel bulb, finely chopped, plus 2 tablespoons chopped fennel fronds; 1/2 large shallot, finely chopped; 1 garlic clove, finely grated; 2 tablespoons chopped drained capers; 2 tablespoons chopped fresh parsley; 2 tablespoons finely grated lemon zest; 1/3 cup olive oil, plus more; Kosher salt, freshly ground pepper; 1 tablespoon fennel seeds; 2 1/2 pounds center-cut boneless pork loin, silver skin removed; 1 tablespoon (or more) vegetable oil; 2 lemons, halved crosswise; A spice mill or a mortar and pestle

Servings: persons

1/4 small fennel bulb, finely chopped, plus 2 tablespoons chopped fennel fronds
1/2 large shallot, finely chopped
1 garlic clove, finely grated
2 tablespoons chopped drained capers
2 tablespoons chopped fresh parsley
2 tablespoons finely grated lemon zest
1/3 cup olive oil, plus more
Kosher salt, freshly ground pepper
1 tablespoon fennel seeds
2 1/2 pounds center-cut boneless pork loin, silver skin removed
1 tablespoon (or more) vegetable oil
2 lemons, halved crosswise
A spice mill or a mortar and pestle

1
["Stir fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest, and 1/3 cup olive oil in a small bowl; season with salt and pepper. Cover salsa verde and let sit at room temperature at least 30 minutes.", "Meanwhile, grind fennel seeds in spice mill or with mortar and pestle. Slice pork loin into 4 pieces. Use the tip of a sharp knife to lightly score both sides of each piece in a crosshatch pattern, being careful to barely break the surface. Lightly brush all over with olive oil. Working one at a time, pound pork between 2 sheets of plastic wrap to 1/4"" thick. Sprinkle with ground fennel, pressing to adhere; season with salt and pepper.", "Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium-high. Working one at a time and adding more vegetable oil to skillet between batches as needed, cook pork until golden brown, about 2 minutes per side. Transfer to plates.", "Cook lemon halves, cut side down, in skillet until browned and caramelized, about 2 minutes. Spoon salsa verde over scaloppine and squeeze with lemons.", "Salsa verde can be made 4 hours ahead. Cover and chill."]

953

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: 1/4 small fennel bulb, finely chopped, plus 2 tablespoons chopped fennel fronds, 1/2 large shallot, finely chopped, 1 garlic clove, finely grated, 2 tablespoons chopped drained capers, and more.

Yes, Pork Scaloppine With Fennel Salsa Verde 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.

Pork Scaloppine With Fennel Salsa Verde

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