Pork Loin—New Twists | The Flying Foodie

This week I bought thinly-sliced pork loin cutlets at an incredible value, and on the way home wondered how I would prepare them. It occurred to me that if pork truly is the other white meat,” why not use them as a new twist in some of my favorite chicken recipes? As it turns out, this experiment paid great dividends.

Pork loins are almost always offered at a reduced price in supermarkets and represent great value. Buy the whole loin and slice your own cutlets. Save the rest for your favorite pork loin roast recipe.

Serve these dishes over or with one of your favorite pasta, potato or salad recipes for a quick and easy meal.

Piccata

Pork Loin—New Twists | The Flying Foodie | Aiken Bella Magazine

Serves 4
  • 4 slices boneless pork loin, cut ½- inch thick
  • Chef Belinda Everyday Spice Blend
  • 2 tablespoons butter, room temperature
  • ½ cup cup all-purpose flour
  • ¼ cup seasoned fine bread crumbs
  • 3-4 tablespoons olive oil
  • ½ cup dry white wine
  • ¼ cup fresh lemon juice
  • ¼ cup canned low-salt chicken stock
  • ¼ cup drained capers
  • ¼ cup chopped fresh parsley
  • Lemon slices/wedges

Place pork loin slices between 2 large sheets of plastic wrap. Using meat pounder or heavy skillet, lightly pound to 1/4-inch thickness. Sprinkle pork with seasoning. Mix butter and 2 tablespoons flour in small bowl until smooth and roll into 3-4 small balls. Set aside. Place remaining flour and bread crumbs into a shallow dish. Dredge pork in flour mixture to coat on both sides; shake off excess.

In a large skillet over medium heat, warm olive oil. Add pork slices to skillet and cook until golden and cooked through, about 2 to 3 minutes per side. Transfer pork to platter; tent with foil to keep warm.

To the same skillet, over medium-high heat, add wine, lemon juice and stock and bring to a boil. Lower heat to medium-low and whisk in butter-flour balls and cook until sauce thickens slightly, about 2 minutes. Stir in capers and parsley and adjust seasoning, if needed. Pour sauce over pork; garnish with lemon slices and serve.

Saltimbocca

Pork Loin—New Twists | The Flying Foodie | Aiken Bella Magazine

Serves 6

  • 6 slices boneless pork loin, cut ½-inch thick
  • Freshly ground black pepper
  • 3 slices prosciutto, cut in half
  • 6 slices thinly-sliced mozzarella
  • 6 Kalamata olives, pitted and halved
  • 12 sage leaves
  • toothpicks, optional
  • ½ cup flour (more if needed)
  • ½ cup unsalted butter
  • 2 garlic cloves, finely minced
  • ½ cup Italian parsley, chopped
  • ¼ cup olive oil

Place pork loin slices between 2 large sheets of plastic wrap. Using meat pounder or heavy skillet, lightly pound to 1/4-inch thickness. Sprinkle with freshly ground pepper on both sides. On each pork loin slice, place a slice of prosciutto, mozzarella, two olive halves and two sage leaves. Roll up each pork slice, and press edges firmly together to enclose filling or secure with toothpicks.

Flour each pork slice on all sides. Place on a platter, seam side down. Chill for at least 30 minutes or longer. In a small saucepan, over medium-low heat, melt ¼ cup butter and add half the chopped garlic and parsley. Keep warm until chicken is cooked.

In a skillet, over medium heat, heat remaining butter and olive oil with remaining garlic and parsley until fats are hot but not smoking. Place floured pork loin slices in skillet, seam side down, and turn heat to medium high. Sauté pork, until golden; turning to cook all sides.

Remove to a heated serving dish. Remove toothpicks, if using. Pour warm garlic parsley butter on top.

Parmesan

Pork Loin—New Twists | The Flying Foodie | Aiken Bella Magazine

Serves 6

  • 6 slices boneless pork loin, cut ½-inch thick
  • Kosher salt and freshly ground black pepper
  • 1-1/2 cup seasoned fine bread crumbs
  • 4 tablespoons olive oil
  • 2 cups marinara or pasta sauce
  • 1 cup grated mozzarella cheese (more if desired)
  • ½ cup grated Parmesan
  • Cooked angel hair pasta, optional

Place pork loin slices between 2 large sheets of plastic wrap. Using meat pounder or heavy skillet, lightly pound to 1/4-inch thickness. Coat cutlets in bread crumbs.

In a large skillet over medium-high heat, heat the olive oil. Sauté until lightly browned on both sides, about 3 – 5 minutes per side. Remove to a platter lined with a paper towel. Pour excess oil from skillet.

Return skillet to medium heat and arrange cutlets in the skillet, trying not to overlap. Pour marina over cutlets and bring to a boil; cover and reduce heat to low; simmer 5 minutes. Turn cutlets and sprinkle with mozzarella and Parmesan. Cover and simmer until cheese is melted, 5 minutes more. Let sit for 10 minutes before serving. Serve over cooked pasta, if desired.


Chef Belinda

Belinda Smith-Sullivan is a food writer, personal chef, and pilot who enjoys exploring the “off the beaten path” culinary world. Her love of cooking and entertaining motivated her to give up a corporate career to pursue a degree in Culinary Arts from Johnson & Wales University. Now living in Aiken, she currently markets