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Epicurious
Bon Appétit

Pork Scaloppine with Fennel Salsa Verde

5.0

(1)

Recipe information

  • Yield

    4 Servings

Ingredients

1/4 small fennel bulb, finely chopped, plus 2 tablespoons chopped fennel fronds
1/2 large shallot, finely chopped
1 garlic clove, finely grated
2 tablespoons chopped drained capers
2 tablespoons chopped fresh parsley
2 tablespoons finely grated lemon zest
1/3 cup olive oil, plus more
Kosher salt, freshly ground pepper
1 tablespoon fennel seeds
2 1/2 pounds center-cut boneless pork loin, silver skin removed
1 tablespoon (or more) vegetable oil
2 lemons, halved crosswise

Special Equipment:

A spice mill or a mortar and pestle

Preparation

  1. Step 1

    Stir fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest, and 1/3 cup olive oil in a small bowl; season with salt and pepper. Cover salsa verde and let sit at room temperature at least 30 minutes.

    Step 2

    Meanwhile, grind fennel seeds in spice mill or with mortar and pestle. Slice pork loin into 4 pieces. Use the tip of a sharp knife to lightly score both sides of each piece in a crosshatch pattern, being careful to barely break the surface. Lightly brush all over with olive oil. Working one at a time, pound pork between 2 sheets of plastic wrap to 1/4" thick. Sprinkle with ground fennel, pressing to adhere; season with salt and pepper.

    Step 3

    Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium-high. Working one at a time and adding more vegetable oil to skillet between batches as needed, cook pork until golden brown, about 2 minutes per side. Transfer to plates.

    Step 4

    Cook lemon halves, cut side down, in skillet until browned and caramelized, about 2 minutes. Spoon salsa verde over scaloppine and squeeze with lemons.

  2. Do Ahead

    Step 5

    Salsa verde can be made 4 hours ahead. Cover and chill.

TagsItalianEuropeanShallotVegetableParsleyHerbs & SpicesGarlicRoot VegetableLemonCitrusFruitPork LoinPorkMeatMainDinnerDairy FreeNut FreeGluten FreeWeeknight MealsMake AheadFryBon Appétit
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