Pork Scallopini

Ingredients
- 4-6 pork loins
- Plain flour, for coating
- 2tbsp extra virgin olive oil
- 3tbsp unsalted butter
- 2 garlic cloves, minced
- 1tbsp capers
- 3 shallots, finely diced
- 200ml dry white wine
- Salt and pepper, to taste
- 1 bag of rocket
- 1 lemon, sliced
Instructions
Method
- Coat the pork in flour, shaking off excess and leave to stand for 10 minutes.
- Heat 1 tbsp of oil in a large sauté pan over medium-high heat and then add 1 tablespoon butter and melt, swirling to coat bottom of pan.
- Add 3 pork loins and cook, flipping once, until both sides are golden brown and pork is cooked through, transfer to a platter and cook remaining pork.
- Add garlic, capers and shallots into the pan you have cooked the pork in on a medium-high heat for 30 seconds then add the wine.
- Reduce the sauce to half and add the remaining butter.
- Pour the sauce over pork and serve with rocket and lemon.
Chef’s Tip
You can store any leftover pork in an airtight container for up to 3 days in the fridge.