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Pork Scaloppine with A Warmed Tomato Ginger Sauce Not Entirely Average

Pork Scaloppine with A Warmed Tomato Ginger Sauce

Light and crispy pork medallions are the shining stars of Pork Scaloppine with A Warmed Tomato Ginger Sauce.
Print Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: Italian
Keyword: 30 minutes, cutlet, easy, paillard, pork, scaloppine, scaloppini
Servings: 6 servings
Calories: 178kcal

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  • Large non-stick sauté pan


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    Ingredients for Pork Scaloppine with A Warmed Tomato Ginger Sauce

      for the warmed tomato ginger sauce

      • 1/4 cup olive oil
      • 1 large shallot minced
      • 2 teaspoons ginger grated
      • 1/2 teaspoon cumin ground
      • 1/2 teaspoon fennel ground
      • 12 ounces cherry tomatoes halved
      • 1 tablespoon red wine vinegar
      • 1 tablespoon cilantro fresh, finely chopped
      • 1 teaspoon brown sugar light, packed ** NOTE - I omit this ingredient to avoid the added sugars with no real resulting affect to the final taste - the nutritional info below reflects the brown sugar as ADDED.
      • salt and pepper to taste

      for the pork scaloppine

      • 1 2 1/2 to 3 pound pork tenderloin trimmed of excess silver skin and fat
      • 1/2 cup all purpose flour
      • 2 teaspoons Kosher salt
      • 1 teaspoon thyme fresh, minced
      • 1 teaspoon parsley fresh, minced
      • 1 teaspoon black pepper
      • 2 tablespoons olive oil I am using Thea


      The Method

        for the warmed tomato ginger sauce

        • Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat until shimmering.
        • Add shallot, ginger, cumin, and fennel and cook until fragrant, about 15 seconds. Stir in tomatoes and ⅛ teaspoon salt and cook, stirring frequently, until tomatoes have softened, 3 to 5 minutes.
        • Off heat, stir in cilantro, vinegar, and remaining 1 tablespoon oil. Season with pepper to taste.
        • Keep on a back burner over very low heat to maintain warmth while you prepare the scaloppine.

        for the pork scaloppine

        • Slice the loin into 12 equal slices, approximately 1 1/2-inch thick, and then one by one, cover with plastic wrap and pound with a meat mallet until each slice is flat and even. You are striving for 1/4-inch thickness. You will need 12 slices to meet the 6 servings per this recipe. It is okay if they are slightly larger or slightly smaller than the 1 1/2-inches in order to have enough servings.
        • Season the flour with salt and pepper, thyme and parsley and then dredge the pork in the seasoned flour.
        • Heat the olive oil in a heavy bottom non-stick saucepan over medium-high heat. Once the oil is shimmering, add the scaloppine to the pan and allow to cook until browned, 2 minutes. Reduce the heat, flip, and repeat the process on the second side until finished cooking, 45 seconds to 1 1/2 minutes. Once cooked, remove from the pan to a warmed plate/platter and tent with foil. Repeat the process until all the scaloppine is cooked.

        to plate this dish

        • Arrange warm scaloppine on a large serving platter. Spoon the warmed tomato ginger sauce over top the scaloppine and serve immediately.


        ** MAKE AHEAD - the paillards can be made ahead of time. Purchase pork tenderloin or chicken breasts in bulk. Cut or slice and pound to 1/4" thickness and place in freezer vacuum bag(s). Once vacuum-sealed, toss in the freezer to save for an easy meal another time.
        ** I OMIT THE BROWN SUGAR - I guess I forgot and left it out once by accident, but the result was just as delicious as if I'd incorporated it. The nutritional info herein reflects the recipe WITH the sugar.


        Serving: 1serving | Calories: 178kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 784mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 293IU | Vitamin C: 14mg | Calcium: 6mg | Iron: 1mg

        Please note that the nutrition information provided above is approximate and meant as a guideline only.