MEMORIES: My 5-Ingredient Recipe: Pork Scaloppini’s Stuffed with Chorizo Clasico Slices; Warm Beet and Red Potato Salad and Avocado!
This simple and economical meal for 4 people not only is delicious but can be prepared in less than 30 minutes. When you see my 5 ingredients you can substitute some or all for whatever you have at home. For instance, if you prefer, instead of chorizo you can use another type of protein like prosciutto, Serrano ham, smoked ham, and even mozzarella; the sky is the limit and you can use other combinations of veggies. Do It!
Approximate Prep and Cooking Time: Under 30 Minutes
Approximate Cost: $11.60 (or $2.90 per serving)
4 pork tenderloin scaloppini steaks ($3.75)
8 slices of Chorizo Clasico ($2.50)
4 red potatoes ($2.25)
2 tbsp. Adobo Goya for the pork, and the warm potato-beet salad (.60)
3 tbsp. Olive Oil (to marinate and sauté the pork, and for the potato-beet salad (.50)
2 Avocados just to garnish the plate, yummy! ($2.00)
Pound hard and Season the scaloppini’s with 1 tbsp. of olive oil and adobo to taste, stuff with chorizo slices, and roll them. Refrigerate.
Prep the veggies, peel and cut in bite size pieces. Cook separately, (since the beet stains), until tender but not mushy. Drain the water and season separately with olive oil and Adobo to taste, just like you would do a cold salad. Set aside.
In a sauté pan in med. high add 1 tbsp. of olive oil and cook the scaloppini’s until well done.
Get ready to plate. Cut the avocado in half, serve the warm potato-beet salad in a small plate and add the scaloppini.
HACK: For a different taste, use chicken for the scaloppini’s and instead of the warm veggies salad, serve couscous, yellow rice, mashed potatoes, or anything else you wish.
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ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.