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Pork Scaloppine

Pork Scaloppine
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Serves 4| Hands-On Time: | Total Time:


  • 8 ounces egg noodles
  • 1 1 1/4-pound pork tenderloin, sliced 3/4 inch thick, pounded 1/4 inch thick
  • kosher salt and black pepper
  • 1/4 cup flour
  • 2 tablespoons olive oil
  • 2/3 cup white wine
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped flat-leaf parsley


  1. Cook the noodles according to the package directions.
  2. Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat it in the flour.
  3. Heat the oil in a large skillet over medium-high heat. In batches, brown the pork, 1 to 2 minutes per side. Transfer to a plate.
  4. Return the skillet to medium-high heat. Add the wine and butter and cook for 1 minute.
  5. Add the pork back to the skillet and sprinkle with the parsley. Serve the pork and sauce over the noodles.
By January, 2011

Nutritional Information

  • Per Serving
  • Calories 530
  • Fat 18g
  • Sat Fat 6g
  • Cholesterol 155mg
  • Sodium 329mg
  • Protein 38g
  • Carbohydrate 44g
  • Sugar 1g
  • Fiber 2g
  • Iron 4mg
  • Calcium 33mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
If you aren’t planning to cook the pork tenderloin within a day or two of buying it, look for one packaged in Cryovac. The meat will last in the refrigerator for up to 5 days and is much less likely to develop freezer burn if frozen

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