Pork Scaloppine
Sugar Snap Pea and Red Onion Salad
Ingredients
- 2 (1-lb) pork tenderloin, trimmed
- ½ cup almond flour (or use all-purpose flour; see Note)
- 2 tsp Italian seasoning
- ¼ cup olive oil
- 1 cup chicken broth
- 2 Tbsp Dijon mustard
- 2 Tbsp fresh lemon juice
- 1 lemon, thinly sliced
- 2 Tbsp butter
- 2 Tbsp chopped fresh parsley
Instructions
- Cut pork into 1-inch-thick slices. Pound to ½-inch-thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle lightly with salt and pepper.
- Stir together flour and Italian seasoning in a shallow dish. Dredge pork in flour mixture, shaking off excess.
- Cook pork, in batches, in 2 Tbsp hot oil per batch in a large skillet over medium-high heat 3 to 4 minutes per side or until browned. Remove from skillet; keep warm.
- Add broth, mustard, lemon juice, and lemon slices to skillet; bring to a boil, reduce heat, and simmer 5 minutes or until reduced by half. Stir in butter and parsley. Return pork to skillet, and cook 1 minute or until thoroughly heated.
Side Dish Ingredients
- 1 (16-oz) pkg sugar snap peas, halved
- ½ small red onion, thinly sliced
- 1½ Tbsp olive oil
- 2 tsp rice vinegar
Side Dish Instructions
- Cook peas in boiling water to cover in a saucepan 2 minutes. Drain and rinse under cold water to cool.
- Toss peas with onion, oil, vinegar, and salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Fat (g) | 0 | 0 | 0 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 0 | 0 | 0 |
| Carb (g) | 2 | 0 | 2 |
| Fiber (g) | 1 | 0 | 1 |
| Sodium (mg) | 0 | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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