INGREDIENTS:
1 pound pork tenderloin
salt to taste
1/2 cup all-purpose white flour
4 tablespoons olive oil
1 medium onion
1/2 tablespoon fresh thyme
1 cup whole artichokes, in water,
well drained
1/4 cup dry wine (white or sherry)
1 tablespoons balsamic vinegar
2 tablespoons (1/4 stick) cold
unsalted butter
DIRECTIONS:
Preheat oven to 300 degrees F.
Cook your favorite pasta. CLICK
HERE for instructions. Put
pasta into pot, cover and place
into preheated oven to keep
warm.
With sharp knife, trim all fat off
the pork.
Slice pork into 1/4-inch thin
strips.
Put flour into shallow bowl. Place
one piece of meat at a time into
flour.
Flip meat over to coat it with
flour evenly.
Carefully lift meat and shake off
excess flour.
Pour 2 tablespoons olive oil into
large skillet and heat over
medium heat until oil is hot but
not smoky.
Add floured pork slices. Do not
overcrowd the skillet with meat
and make sure that meat pieces
don't touch each other.
Saute meat for about 4 to 5
minutes, or until golden and
crisp on bottom. Flip over with
spatula.
Cook on another side for 4 to 5
minutes, or until golden and
crisp on bottom. Take meat out
and place onto plate and put
into preheated oven to keep
warm.
Slice onion. CLICK HERE for
instructions.
Pour 2 tablespoons olive oil into
large skillet.
Add onions.
Saute over medium heat for 4 to
5 minutes, or until onion starts to
brown slightly.
Meanwhile, chop artichokes
roughly.
When onions start turning
golden, add wine (or sherry).
Add artichokes.
Add thyme.
Mix with spatula to blend all
ingredients well. Cook over
medium heat until wine cooks
down to essence (almost
evaporates), stirring often.
When wine is almost gone, add
vinegar. Saute for another 2 to 3
minutes.
Meanwhile, put warm pasta into
serving places.
Cut butter into several slices.
Add fried pork to onion and
artichokes.
Add butter. Let it melt, about 30
seconds.
As soon as butter melts, take
skillet off heat. Top prepared
pasta with artichokes and meat.
Serve immediately.
1 pound pork tenderloin
salt to taste
1/2 cup all-purpose white flour
4 tablespoons olive oil
1 medium onion
1/2 tablespoon fresh thyme
1 cup whole artichokes, in water,
well drained
1/4 cup dry wine (white or sherry)
1 tablespoons balsamic vinegar
2 tablespoons (1/4 stick) cold
unsalted butter
DIRECTIONS:
Preheat oven to 300 degrees F.
Cook your favorite pasta. CLICK
HERE for instructions. Put
pasta into pot, cover and place
into preheated oven to keep
warm.
With sharp knife, trim all fat off
the pork.
Slice pork into 1/4-inch thin
strips.
Put flour into shallow bowl. Place
one piece of meat at a time into
flour.
Flip meat over to coat it with
flour evenly.
Carefully lift meat and shake off
excess flour.
Pour 2 tablespoons olive oil into
large skillet and heat over
medium heat until oil is hot but
not smoky.
Add floured pork slices. Do not
overcrowd the skillet with meat
and make sure that meat pieces
don't touch each other.
Saute meat for about 4 to 5
minutes, or until golden and
crisp on bottom. Flip over with
spatula.
Cook on another side for 4 to 5
minutes, or until golden and
crisp on bottom. Take meat out
and place onto plate and put
into preheated oven to keep
warm.
Slice onion. CLICK HERE for
instructions.
Pour 2 tablespoons olive oil into
large skillet.
Add onions.
Saute over medium heat for 4 to
5 minutes, or until onion starts to
brown slightly.
Meanwhile, chop artichokes
roughly.
When onions start turning
golden, add wine (or sherry).
Add artichokes.
Add thyme.
Mix with spatula to blend all
ingredients well. Cook over
medium heat until wine cooks
down to essence (almost
evaporates), stirring often.
When wine is almost gone, add
vinegar. Saute for another 2 to 3
minutes.
Meanwhile, put warm pasta into
serving places.
Cut butter into several slices.
Add fried pork to onion and
artichokes.
Add butter. Let it melt, about 30
seconds.
As soon as butter melts, take
skillet off heat. Top prepared
pasta with artichokes and meat.
Serve immediately.
Scrumptious and flavorful, this Italian dish is a
special treat for your loved ones! You may
substitute the pork with chicken breast for variety.
special treat for your loved ones! You may
substitute the pork with chicken breast for variety.
Pork Scallopini with Artichokes
Adapted from
Essentials of Classic Italian Cooking
