Olive Pork Scaloppine

Delight your taste buds with this Olive Pork Scaloppine, a flavorful and elegant dish that brings Mediterranean-inspired flair to your dinner table. Tender slices of pork tenderloin are pounded thin, lightly coated in seasoned flour, and pan-seared to golden perfection. A delightful sauce made from briny green olives, dry white wine, and savory chicken stock is enhanced with garlic, fresh parsley, and a zesty squeeze of lemon juice, creating a perfectly balanced blend of rich and tangy flavors. Ready in just 35 minutes, this quick yet impressive recipe pairs beautifully with roasted vegetables or creamy mashed potatoes, making it an excellent choice for weeknight dinners or special occasions. Keywords: olive pork scaloppine, pork tenderloin recipes, Mediterranean flavors, quick dinner ideas, easy pork skillet recipe.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Pork tenderloin
• 0.5 cup All-purpose flour
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 3 tbsp Olive oil
• 2 tbsp Unsalted butter
• 3 cloves Garlic cloves
• 0.5 cup Pitted green olives
• 0.5 cup Dry white wine
• 0.5 cup Chicken stock
• 2 tbsp Fresh parsley
• 1 tbsp Lemon juice

Directions

Step 1

Slice the pork tenderloin into 8 equal medallions, about 1-inch thick each. Place the medallions between two pieces of plastic wrap and gently pound them with a meat mallet until approximately 1/4-inch thick.

Step 2

In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge each pork scaloppine in the flour mixture, shaking off any excess.

Step 3

In a large skillet over medium heat, heat 2 tablespoons of olive oil and 1 tablespoon of butter until hot. Add the pork pieces in batches and cook for 2-3 minutes on each side, until golden brown and cooked through. Transfer the cooked pork to a plate and cover with foil to keep warm.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 30 seconds, until fragrant.

Step 5

Add the olives, white wine, and chicken stock to the skillet. Cook for 3-4 minutes, stirring occasionally, to reduce the liquid slightly.

Step 6

Stir in the remaining 1 tablespoon of butter, fresh parsley, and lemon juice. Cook for another minute to combine the flavors and create a silky sauce.

Step 7

Return the pork scaloppine to the skillet, spooning the sauce over the top. Heat for 1-2 minutes until warmed through.

Step 8

Serve immediately, garnished with additional parsley if desired. Pair with a side of roasted vegetables or creamy mashed potatoes for a complete meal.

Nutrition Facts

Serving size	985.1 grams (985.1g)

Amount per serving	% Daily Value*
Calories	1669

Total Fat 92.80g	119%
Saturated Fat 27.20g	136%
Polyunsaturated Fat 6.20g
Cholesterol 381mg	127%
Sodium 4782mg	208%
Total Carbohydrate 57.20g	21%
Dietary Fiber 4.70g	17%
Total Sugars 2.20g
Protein 125.60g	251%

Vitamin D 36IU	182%
Calcium 91mg	7%
Iron 10mg	54%
Potassium 2377mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 32.1%

Carbs: 14.6%