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)