PORK SCALOPPINE WITH FENNEL SALSA VERDE
Categories Kid-Friendly Dinner Pork Tenderloin Parsley Capers Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Stir fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest, and 1/3 cup olive oil in a small bowl; season with salt and pepper. Cover salsa verde and let sit at room temperature at least 30 minutes.
- Meanwhile, grind fennel seeds in spice mill or with mortar and pestle. Slice pork loin into 4 pieces. Use the tip of a sharp knife to lightly score both sides of each piece in a crosshatch pattern, being careful to barely break the surface. Lightly brush all over with olive oil. Working one at a time, pound pork between 2 sheets of plastic wrap to 1/4" thick. Sprinkle with ground fennel, pressing to adhere; season with salt and pepper.
- Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium-high. Working one at a time and adding more vegetable oil to skillet between batches as needed, cook pork until golden brown, about 2 minutes per side. Transfer to plates.
- Cook lemon halves, cut side down, in skillet until browned and caramelized, about 2 minutes. Spoon salsa verde over scaloppine and squeeze with lemons.
- Do Ahead
- Salsa verde can be made 4 hours ahead. Cover and chill.
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Abdiaziz Haaji
[email protected]I can't wait to try this recipe!
Temiotope Joy
[email protected]I would recommend this dish to anyone who loves pork and fennel.
EvilSimba
[email protected]Overall, I thought this dish was a good starting point. With a few tweaks, I think it could be really great.
Ravi Thapa
[email protected]I would have liked more instructions on how to make the salsa verde.
grace
[email protected]This dish was just okay. It wasn't bad, but it wasn't great either.
Technical Amin
[email protected]The fennel was a bit overpowering. I think I would have preferred it with less.
Steven Hay Riddell
[email protected]The pork was a bit dry. I think I overcooked it.
John Rapheal
[email protected]This dish was a bit too rich for my taste. I think I would have preferred it with a lighter sauce.
Re Born
[email protected]I'm not a fan of fennel, but I still enjoyed this dish. The pork was cooked perfectly and the salsa verde was delicious.
Wilbre Myburgh
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The flavors are amazing.
Giovani GC
[email protected]I made this dish for my friends and they loved it. It's definitely a keeper!
Cole Cox
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
love bird noor
[email protected]I wasn't sure how the fennel would taste in this dish, but I was pleasantly surprised. It added a nice depth of flavor.
Kyagulanyi Martin
[email protected]The salsa verde is what really makes this dish. It's so flavorful and versatile. I've used it on chicken, fish, and even vegetables.
Cynthia Diana
[email protected]I love the combination of pork and fennel. This dish is a great way to showcase both ingredients.
Tanisha Tusha
[email protected]This dish was easy to make and turned out great! The pork was tender and the salsa verde was delicious. I served it over pasta and it was a hit with my family.
Hikmat Yar
[email protected]I'm not usually a fan of pork, but this dish changed my mind. The pork was cooked perfectly and the salsa verde was so flavorful. I'll definitely be making this again!
Naughty Boy
[email protected]This pork scaloppine with fennel salsa verde was an absolute delight! The pork was tender and juicy, while the salsa verde added a vibrant, herbaceous flavor. I especially loved the fennel's subtle anise note. It was a perfect balance of flavors and