2 lbs pork loin
sliced 1/2” thick, then pounded very thin
1 tbsp butter, plus one tbsp
1 Tbsp Oliver’s Frantoio EVOO
½ cup Oliver’s Fig Balsamic
2 Tbsp Oliver’s Garlic EVOO
Salt & pepper to taste
¼ cup white wine
¼ cup flat leaf parsley, chopped
Place the pork in a large bowl and add
Oliver’s Fig Balsamic and Garlic EVOO. Mix together and let sit for at least
one hour or overnite.
Melt the butter and Oliver’s Frantoio olive oil in a saute pan
and cook the pork in small batches on high heat. When browned on both sides,
remove and set aside. When all of the pork is cooked, deglaze the pan with the
wine. Continue cooking until the wine has been reduced by
half. Remove from the stove and add the butter.
To serve, plate the scaloppini, drizzle
with the pan sauce and sprinkle with parsley.
Source: Joe Marsico (email@example.com)