Recipes

Glazed Pork Scaloppini is a great end-of-season feast

By Linda Gassenheimer

Tribune News Service

This dish uses summer veggies.
This dish uses summer veggies. TNS

Enjoy the end-of-summer bounty with sweet plums, zucchini and corn. Pork tenderloin made into thin scaloppini take only minutes to saute. The tangy balsamic sauce glazes the pork and plums.

Plums are in season through October. To find a ripe, juicy plum, lightly press your thumb into the flesh. If it gives slightly, it’s ready. Unripe plums should be placed in a paper bag at room temperature for one or two days. Ripe plums will keep in the fridge for up to 3 days.

Corn kernels cut right off the cob are sweet and juicy. If pressed for time, frozen corn kernels work well in the recipe.

Save cleaning a second skillet for the side dish. Make the zucchini and corn first. Remove from the skillet and use the same skillet to make the pork.

Fred Tasker’s wine suggestion: Balsamic vinegar gives this meal an earthy tone that would go well with an earthy, pinot-noir-based red Burgundy wine.

Helpful Hints:

– Peaches also work well with this recipe

– Cut corn kernels off the cob into a bowl to catch the corn juice.

– A quick way to chop parsley is to snip the leaves with a scissors.

Countdown:

– Make zucchini and corn.

– While zucchini cooks, prepare the ingredients for the pork.

– Use same skillet to make pork.

Shopping List:

Here are the ingredients you’ll need for tonight’s Quick Fix Dinner.

To buy: 3 / 4 pound pork tenderloin, 1 bottle balsamic vinegar, 2 medium-size plums, 1 / 2 pound zucchini, 2 ears corn-on-the-cob and 1 bunch parsley (optional garnish)

Staples: Olive oil, salt and black peppercorns.

Glazed pork and scaloppini

Yield 2 servings

3/4 pound pork tenderloin

2 teaspoons olive oil

Salt and freshly ground black pepper

1/4 cup balsamic vinegar

2 tablespoons water

2 medium-size plums stone removed and cut into 1/2-inch pieces, (to make 1 cup)

2 tablespoons chopped parsley (optional garnish)

Remove visible fat from pork and cut into 1-inch slices. Place the slices between 2 pieces of plastic wrap and flatten the slices to about 1/4-inch thick with a meat bat or the bottom of a heavy skillet. Using the same skillet used for the zucchini and corn. Heat oil over medium-high heat. Add the pork and brown 2 minutes. Turn the slices over and brown 2 minutes. Sprinkle with salt and pepper to taste. Remove pork to a plate. Raise the heat to medium-high and add the balsamic vinegar and water, reduce liquid by half, about 2 minutes. Remove from the heat and add the plums. Toss the plums in the sauce and spoon plums and sauce over the pork.

Nutrition per serving: 285 calories (26 percent from fat), 8.4 g fat (1.8 g saturated, 4.7 g monounsaturated), 108 mg cholesterol, 36.4 g protein, 13.2 g carbohydrates, 1 g fiber, 100 mg sodium.

Zucchini and corn toss

Yield 2 servings

2 teaspoons olive oil

1/2 pound zucchini cut into 1/2-inch pieces (about 2 cups)

2 cups corn kernels cut from the cob (2 corn cobs)

Salt and freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini and saute 5 minutes. Add the corn and continue to toss 2 minutes. Remove to a serving bowl and add salt and pepper to taste.

Nutrition per serving: 179 calories (30 percent from fat), 5.9 g fat (0.9 g saturated, 3.6 g monounsaturated), no cholesterol, 5.5 g protein, 31.7 g carbohydrates, 4 g fiber, 13 mg sodium

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