This sweet and tangy mustard sauce goes perfectly with these pork scallopini slices. The scallopini is made by pounding slices of pork tenderloin to about 1/2 inch thick. I find that without any fat, ...

“Remember minute steaks?” David Tanis asked as he recently prepped pork loin to show us how quickly this dish comes together. “That, and better-tasting pork, is what inspired this.” The part-time head ...

This recipe makes enough extra pork to use in a salad the next day. If you can’t find the scaloppine already cut, ask the butcher to pound out slices of pork loin for you. They should be about ¼-inch ...

1. Bring 3 cups water to a boil in a large skillet over high heat. Add pasta and peas. Bring back to a boil for 3 minutes. Drain and remove to a bowl. Toss with 1 teaspoon oil and salt and pepper to ...

1. Gently pound each piece of pork between 2 sheets of plastic wrap to ¼-inch thickness with flat side of a meat pounder or a rolling pin. Pat dry and season with salt and pepper. 2. In a large heavy ...

Sweet and tart balsamic vinegar dresses up pork scaloppini. Broccoli raab (also called rapini or broccoli rabe), is best when small or young. It has a nutty and slightly bitter taste. There are many ...

1 large pork tenderloin, trimmed, cut into scaloppini and pounded ground cumin to taste, salt and pepper to taste, oil to saute’.Method: Heat saute’ pan over medium to high heat. Season pork ...

Sweet, juicy Florida mangoes are at the peak of their season. In this dinner, I use them to make a quick, rum-flavored sauce for pork scaloppini. Sweet, juicy Florida mangoes are at the peak of their ...

The last time you came across scallopini—a classic Italian preparation of thinly sliced meat—it was likely breaded, deep-fried, pounded to a pulp, and doused with a ton of sauce. And that’s just dandy ...