Pork Scaloppine with Warm Tomato Ginger Sauce
Light and crispy pork medallions are the shining stars of this quick and easy dish.
Begin with fresh pork loin. Cut into 1 1/2” slices and pound to 1/4” thickness between plastic.
Simmer tomatoes, ginger, shallot, and cilantro. Add red wine vinegar after compote is softened.
Dredge the medallions in flour and sauté in a hot skillet 2 minutes per side.
Plate the scaloppine and spoon the warmed tomato ginger sauce over the top.
Pork Scaloppine with A Warmed Tomato Ginger Sauce.
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