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Lemon Pork Scaloppine
Source: dLife

Pork tenderloin coated in flour, salt and pepper, sauteed and served with a lemon juice and capers sauce.

Prep Time: 10 minutes
Cook Time: 9 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 201.2
Total Carbs 5.9 g
Dietary Fiber 0.4 g
Sugars 0.3 g
Total Fat 7.0 g
Saturated Fat 1.8 g
Unsaturated Fat 1.0 g
Potassium 503.0 mg
Protein 27.4 g
Sodium 241.3 mg
Dietary Exchanges
1/2 Fat , 3 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  pork tenderloin
3 tbsp  white all purpose flour
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 each  cooking spray
2 tsp  olive oil
3 tbsp  fresh lemon juice
2 tbsp  cold water
1 tsp  capers
0 1/4 cup  chopped parsley
  1. To prepare, trim fat from tenderloin. Cut tenderloin into 1/2-inch thick slices; place slices between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness, using a meat mallet or rolling pin.
  2. Combine flour, salt, and pepper in a large heavy-duty, zip-top plastic bag, add pork slices. Seal bag and shake until pork is coated.
  3. In a large nonstick skillet (coat with cooking spray) add 1 teaspoon oil, and place over medium-high heat until hot. Add half of pork slices; cook 2 minutes on each side or until browned. Transfer to a serving plate; keep warm. Repeat procedure with remaining 1 teaspoon oil and pork slices, remove skillet from heat.
  4. Add lemon juice, water and capers to skillet; bring to a boil. Pour mixture over pork slices, sprinkle with parsley.

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