Ingredients
The following ingredients have 4 Servings
- Smithfield Prime Boneless Fresh Pork Loin about 1 lb. sliced thin
- 1 ½ cups flour
- Juice of 1 fresh lemon
- 1 bunch of Italian parsley – stems removed and chopped
- ½ cup of wine – preferably white
- 2 tbs. butter
- 4 tbs. of caper – plus 4 tbs. of caper juice
- 1 cup chicken or vegetable broth
- 1 tsp. red pepper flakes
- 1 tsp. salt
- 1 tsp. black pepper
- 4 cloves of garlic – grated
- 1 bunch of fresh scallions – chopped
- Canola oil – for frying
- Olive oil – for drizzling
- Fresh Romano cheese for grating
- 1 pound of linguine or your favorite pasta
Instruction
- Slice the pork to approximately a ¼ inch thickness.
- Prepare the flour in a shallow bowl and season with the seasonings listed.
- Heat a large cast iron frying pan with ¼ inch of canola oil and a tablespoon of butter.
- Add a few slices of the dredged pork to the pan, do not overcrowd the pan!
- Saute each slice for 2 – 4 minutes on each side, the cooking time depends on the thickness of the pork slice. The slices should be a beautiful golden color on each side when done. Set the cooked slices aside and keep warm while preparing the sauce.
- Remove excess oil from the pan, but do not wipe the pan clean!
- Add a tablespoon of butter and two tablespoons of olive oil to the pan that the pork was cooked in.
- Add the chopped scallions and saute for a minute, tossing. Add the grated garlic, lemon juice, capers, caper juice, chicken or vegetable broth and simmer on a gentle heat for a minute or two. Add the wine and continue to simmer on a gentle heat for another minute or two. Taste for seasoning of salt and pepper.
- Prepare the linguine as directed or your favorite pasta.
- Lift the linguine into the prepared sauce.
- Serve topped with the fresh parsley, grated cheese, a drizzle of olive oil, fresh squeeze of lemon, fresh ground black pepper, red pepper flakes and the top with the cooked pork.
