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Main Course

Dinner

Southern Italian Pork Scallopine

Name: Southern Italian Pork Scallopine
Prep time: 30 min
Total time: 30 min
Yield: 8 servings, 1/8 recipe each
Ingredients: 1/4 cup flour; 1/4 tsp. black pepper; 2 lb. (900 g) boneless pork loin, cut into 1/4-inch-thick slices; 1/4 cup extra virgin olive oil; 1/2 cup dry vermouth; 1 jar (650 mL) Classico di Sorrento Roasted Garlic & Onion Pasta Sauce; 3 Tbsp. drained capers; 2 Tbsp. chopped fresh sage

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30 Min

Prep : 30 Min

This recipe is inspired by the region of Campania in Italy.

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8 Servings

Original recipe yields 8 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1/4 cup flour

1/4 tsp. black pepper

2 lb. (900 g) boneless pork loin, cut into 1/4-inch-thick slices

1/4 cup extra virgin olive oil

1/2 cup dry vermouth

1 jar (650 mL) Classico di Sorrento Roasted Garlic & Onion Pasta Sauce

3 Tbsp. drained capers

2 Tbsp. chopped fresh sage

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Step 1

Combine flour and pepper in medium bowl. Add meat, 1 slice at a time, turning to evenly coat both sides of meat with flour mixture. Gently shake off excess flour mixture before placing meat on plate.

Step 2

Place wire rack over rimmed baking sheet. Heat 2 Tbsp. oil in large nonstick skillet on medium heat. Add meat, in batches; cook 2 min. on each side or until evenly browned on both sides, adding remaining oil as needed. Drain on wire rack.

Step 3

Stir vermouth into meat drippings in skillet; cook 3 min., stirring constantly to scrape browned bits from bottom of skillet. Add pasta sauce, capers and sage; mix well. Add meat; spoon sauce over meat. Cover.

Step 4

Simmer on medium-low heat 10 to 15 min. or until meat is done and sauce is thickened.

Kraft Kitchen Tips!

Substitute

Substitute dry white wine or 25%-less-sodium chicken broth for the vermouth.

Serving Suggestion

Serve over hot cooked pasta or rice.

Nutrition

Calories

280

Calories From Fat

% Daily Value

Fat 12 g

Saturated fat 2.5 g

13 %

Cholesterol 65 mg

Sodium 350 mg

15 %

Carbohydrate 9 g

Fibre 2 g

Sugars 3 g

Protein 26 g

Vitamin A

4 %

Vitamin C

10 %

Calcium

6 %

Iron

10 %

Servings

8 servings, 1/8 recipe each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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