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. ADVERTISING Sweet and tart balsamic vinegar dresses up pork
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 different qualities of balsamic vinegar. The best ones are made only from grapes; lesser ones add brown sugar or caramel. Some quality producers make a less expensive but good quality vinegar. Read the label. It should say balsamic vinegar and not have any other added ingredients such as sugar.
Fred Tasker’s wine suggestion: This tangy pork dish would go well with an exotic, tangy, white wine like torrontés. Or a red pinot noir. Try both.
Helpful Hints:
— Thin cut boneless pork chops can be used instead of pork tenderloin.
— Broccoli florets can be substituted for broccoli raab. The cooking time and method are the same.
Countdown:
— Place water for pasta on to boil.
— Make pork.
— Make pasta and broccoli raab.
Shopping List:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 3/4 pound pork tenderloin, 1 onion, 1 small package pine nuts, 1 bunch fresh parsley (optinal), 1/2 pound broccoli raab, 1/4 pound fresh or dried fettuccini.
Staples: olive oil spray, olive oil, balsamic vinegar, salt and black peppercorns.
Balsamic pork scaloppini
Recipe by Linda Gassenheimer
3/4 pound pork tenderloin
Olive oil spray
1 cup diced onion
Salt and freshly ground black pepper
1/2 cup balsamic vinegar
2 tablespoons pine nuts
2 tablespoons chopped parsley (optional garnish)
Remove visible fat from tenderloin and cut into 1-inch thick slices. Flatten the slices with a meat bat or the bottom of a heavy skillet. Heat a nonstick skillet over medium-high heat. Spray with olive oil spray. Saute onion 3 minutes. Move onion to sides of skillet. Add pork to the skillet and saute 2 minutes per side. Remove to a plate; sprinkle salt and pepper to taste. Raise heat to high, add vinegar. Reduce liquid by half, about 1 minute. Add pine nuts and warm through, about 30 seconds. Divide pork between two dinner plates and spoon the sauce and pine nuts on top. Sprinkle parsley on top.
Yield 2 servings.
Per serving: 330 calories (26 percent from fat), 9.5 g fat (1.9 g saturated, 4.1 g monounsaturated), 108 mg cholesterol, 37.6 g protein, 20.3 g carbohydrates, 2.1 g fiber, 115 mg sodium.
Fettuccini and broccoli rabe
Recipe by Linda Gassenheimer
1/2 pound broccoli raab, stems trimmed (about 4 cups)
1/4 pound fresh or dried fettuccini
2 teaspoons olive oil
Salt and freshly ground black pepper
Cut off thick broccoli raab stems and discard. Cut broccoli raab into 1-inch pieces. Fill a large saucepan 3/4 full of water and bring to a boil. Add the broccoli raab and fettuccini. Bring back to a boil and boil 4 minutes for fresh fettuccini and 8 minutes for dried. Remove 2 tablespoons pasta water to a bowl. Drain and add fettuccini and broccoli raab to the bowl. Add olive oil and salt and pepper to taste. Toss well.
Yield 2 servings
Per serving: 269 calories (19 percent from fat), 5.8 g fat (0.9 g saturated, 2.3 g monounsaturated), no cholesterol, 10.0 g protein, 44.8 g carbohydrates, 4.0 g fiber, 29 mg sodium.
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(Linda Gassenheimer is the author, most recently, of “Delicious One-Pot Dishes,” featuring 60 recipes designed to be stewed, braised, slow-cooked or steamed, each in a single pot. Additional titles by Gassenheimer include “Quick and Easy Chicken,” “Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals,” “Fast and Flavorful: Great Diabetes Meals from Market to Table” and “The Flavors of the Florida Keys.” Her website is dinnerinminutes.com. Follow her on Twitter lgassenheimer. Email: lindadinnerinminutes.com)
