| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 600 grams pork loin
- All-purpose flour, for dusting the scaloppini
- 6 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 600 grams tomato puree
- Salt
- 2 teaspoons oregano
- 2 teaspoons butter
Instructions
- Cut the pork loin into 1/2-inch-thick slices (creating the scaloppini). Then pound it lightly. Lightly flour the pork scaloppini.
- Heat the oil in a saute pan on medium-high heat. Add pork scaloppini and saute until golden on both sides. Remove from pan. Add garlic to the pan and saute until golden. Add the tomato puree and salt and saute for 5 to 7 minutes. Add the pork to the tomato puree. Add the oregano. (Note: If the sauce is getting dry, add a teaspoon of hot water). Finish with butter and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 564 |
| Total Fat | 41 g |
| Saturated Fat | 11 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 33 g |
| Cholesterol | 100 mg |
| Sodium | 762 mg |
Reviews
YES – where is the recipe for roasted potatoes and fennel?????
Where’s the rest of the recipe? The potatoes, the fennel??!?