(Recipe) Pork Scaloppine

This dish has an Italian flair and features pork — a good source of protein, which is essential for muscle growth and maintenance. Pork provides B vitamins that help enzymes in our bodies convert food into energy and build red blood cells and neurotransmitters. Your body also gets zinc from pork. Zinc is needed for the creation of new cells in our bodies.

Recipe: Pork Scaloppine

Yields 6 servings


1 ½ pounds pork tenderloin, cut into 1" slices
Salt and pepper to taste
½ cup flour, for dredging
1 tablespoon extra virgin olive oil
1 lemon
3 cloves garlic, minced
3 roma tomatoes, diced


Place pork slices into resealable plastic bag and flatten with the flat side of a meat hammer. Season pork slices with salt and pepper. Place flour onto a plate and dredge pork slices lightly on both sides.

Heat oil in a large sauté pan over med-high heat. Sauté pork until brown, turn and squeeze lemon directly over pork slices. When brown on the second side (cook to an internal temperature of 145 degrees F.), move to a serving platter.

Add garlic and tomatoes to pan and cook for about 3 minutes. Spoon tomatoes over pork and serve!

Nutrition Information Per Serving

Per Serving (excluding unknown items): 
Calories — 205
Fat — 6g (28.2% calories from fat)
Protein — 25g
Carbohydrate — 11g
Dietary — Fiber 1g
Cholesterol — 74mg
Sodium — 61mg

Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

See more tasty, healthful recipes on Aurora Health Care’s Pinterest site at https://www.pinterest.com/aurorahealth/healthy-recipes/

Source: The Karen Yontz Women’s Cardiac Awareness Center

Meet the Author

Larry Bushner is the Manager of Support Services at Aurora Zilber Family Hospice in Wauwatosa, Wisconsin.

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The information presented in this site is intended for general information and educational purposes. It is not intended to replace the advice of your own physician. Contact your physician if you believe you have a health problem.

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