Yes, I hear you, I was supposed to make this dish with veal or chicken. However, by now you know that I use whatever ingredients I have at home and improvise for whatever I want to make that day. So, pork tenderloin was my choice, since I had it already. Hope you like this yummy meal.
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $10.70 or $5.35 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
4 pork tenderloin steak cut butterfly style then pounded ($3.50)
Salt and pepper to taste (0)
¼ cup of all-purpose flour (.35)
2 tbsp. olive oil (.40)
1 tsp. minced garlic (.25)
1 cup white wine ($2.00)
½ cup of chicken stock (.55)
1 lemon, sliced (.40)
2 tbsp. unsalted butter (.35)
2 tbsp. Capers (drained) (.30)
1 small broccoli head ($1.00)
1 bag of Quinoa Brown Rice ($1.35)
Italian parsley and or scallions for garnishing (.25)
Cut 4 rectangular steaks from one pork tenderloin and then cut them butterfly style.
In a shallow plate, add the flour, salt, pepper and garlic. Mix well.
Over a butcher block, pound the butterfly tenderloins until very thin. (see my slide photos)
Using one tenderloin at a time, add them to the flour mix and cover well on both sides. Remove and place on a plastic or teen foil paper until ready to cook.
Add at least ½ tbsp. of olive oil at a time to a skillet on med high, place two of the tenderloins, and cook until golden brown. Remove and let them rest on paper towel.
Once all the tenderloins are cooked and removed, add the butter to the skillet.
Add the wine, capers and the chicken stock.
Cook until the sauce is reduced at least by half and it starts to get thick. If it doesn’t, add a tsp. of the flour mix to the sauce and whisk well to avoid lumps.
Cut the broccoli florets and steam in salted water for few minutes in the microwave.
Cook the Quinoa and Brown rice according to package directions. (90 seconds)
Add the tenderloins back to the skillet and you are ready to plate.
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.