Pork Scaloppine
Sugar Snap Pea and Red Onion Salad
Ingredients
- ¾ lb pork tenderloin, trimmed
- ¼ cup almond flour
- 1 tsp Italian seasoning
- 2 Tbsp olive oil
- ½ cup chicken broth
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh lemon juice
- ½ lemon, thinly sliced
- 1 Tbsp butter
- 1 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 hot oil 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 (8-oz) pkg sugar snap peas, halved
- ¼ cup thinly sliced red onion
- 1½ Tbsp olive oil
- 1 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 | 2 | 2 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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