Pork Scalloppini With Green Olives, Tomato And White Wine

The aroma alone is enough to transport me back to my tiny trattoria days in Florence. I remember the first time I tasted a dish like this, sitting at a wobbly table outside, the scent of rosemary and wine mingling with the evening air. The simplicity of the dish, the tender pork, the bright acidity of the tomatoes and olives – it was a revelation. It was more than just a meal; it was a taste of pure, unadulterated Italian soul, and I’ve been chasing that flavor ever since.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Pescatarian (if you consider olives and wine part of that!)

Ingredients

• 12 ounces boneless pork, sliced very thin
• 1 tablespoon flour
• 4 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 teaspoon minced shallot
• 1 teaspoon fresh, minced rosemary
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 8 pimento stuffed olives, sliced
• 3 plum tomatoes, diced
• 1 cup white wine (a dry white like Pinot Grigio works best)

Equipment Needed

• Heavy skillet
• Plate
• Knife
• Cutting Board

Instructions

1. Begin by preparing the pork. Lay the thin slices in a single layer on a plate. Sprinkle one side with half of the flour. Turn the pork over and repeat with the remaining flour, ensuring each piece is lightly coated. This will help it brown beautifully and thicken the sauce.

2. Heat the olive oil in a heavy skillet over high heat. The key here is to get the pan very hot. You’ll know it’s ready when the oil is shimmering and just begins to smoke slightly.

3. Very carefully add the pork to the hot pan in a single layer, ensuring not to overcrowd it. If necessary, work in batches to maintain the high heat.

4. Cook the pork on one side until it begins to caramelize, achieving a lovely golden-brown crust. This should take about 2-3 minutes.

5. Turn the pork over and immediately sprinkle the minced garlic, shallots, and fresh rosemary around the pork in the pan. Sauté for an additional minute, allowing the aromatics to release their fragrance and infuse the oil.

6. Add the salt, pepper, sliced green olives, diced tomatoes, and white wine to the pan.

7. Bring the liquid to a boil, then immediately lower it to a simmer. The wine will deglaze the pan, lifting up all those delicious browned bits from the bottom, adding depth of flavor to the sauce.

8. Cook the pork for approximately 5 minutes, or until the liquid has reduced by half and thickened slightly into a light, flavorful sauce. The pork should be cooked through but still tender. Don’t overcook it, or it will become tough.

Expert Tips & Tricks

• Pork Tenderloin is Your Friend: Use pork tenderloin and slice it yourself for the freshest taste. Make sure to slice it thin, about 1/4 inch, or even thinner.
• High Heat is Key: Don’t be afraid of high heat. It’s essential for getting that beautiful sear on the pork.
• Deglaze Like a Pro: Use a wooden spoon to scrape up any browned bits from the bottom of the pan after adding the white wine. These bits are packed with flavor.
• Fresh Herbs: Fresh rosemary makes a huge difference in this dish. If you don’t have fresh, dried can be used, but use half the amount.
• Don’t Overcrowd: Overcrowding the pan will lower the temperature and result in steamed, rather than seared, pork. Cook in batches if necessary.
• Make it Ahead (Partially): You can slice the pork and prep all the ingredients ahead of time. Store everything separately in the fridge until ready to cook.

Serving & Storage Suggestions

Serve immediately. This Pork Scalloppini is best served hot, straight from the pan. Spoon the sauce generously over the pork and serve with a side of creamy risotto, polenta, or garlic mashed potatoes. A crusty bread is also perfect for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of white wine or broth if needed to loosen the sauce. Microwaving is not recommended, as it can make the pork tough. Freezing is also not recommended, as the texture of the pork and sauce may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	370 kcal	19%
Total Fat	26g	33%
Saturated Fat	6g	30%
Cholesterol	57mg	19%
Sodium	343mg	15%
Total Carbohydrate	5g	2%
Dietary Fiber	0.7g	3%
Sugars	1.8g	N/A
Protein	17g	34%

Variations & Substitutions

• Chicken Scalloppini: Substitute thinly sliced chicken breasts for the pork for a lighter option.
• Mushroom Scalloppini: Add sliced mushrooms (cremini, shiitake, or oyster) to the pan along with the garlic and shallots.
• Lemon Butter Sauce: Omit the tomatoes and olives, and finish the dish with a squeeze of fresh lemon juice and a pat of butter whisked into the sauce for a tangy, rich flavor.
• Spicy Scalloppini: Add a pinch of red pepper flakes to the pan along with the garlic and shallots for a little heat.
• Vegetarian Option: use thick slices of grilled halloumi cheese instead of pork and add some sliced bell peppers

FAQs (Frequently Asked Questions)

Q: Can I use a different type of wine?

A: While a dry white wine like Pinot Grigio or Sauvignon Blanc is recommended, a dry rosé can also work well. Avoid sweeter wines, as they can make the sauce too sweet.

Q: Can I use dried rosemary instead of fresh?

A: Yes, you can, but use half the amount (1/2 teaspoon) as dried herbs are more concentrated in flavor.

Q: How do I know when the pork is cooked through?

A: The pork is cooked through when it is no longer pink inside and reaches an internal temperature of 145°F (63°C). Be careful not to overcook it, or it will become tough.

Q: Can I make this dish gluten-free?

A: Yes, simply substitute the regular flour with a gluten-free flour blend for dredging the pork.

Q: Can I add other vegetables to this dish?

A: Absolutely! Sliced bell peppers, zucchini, or spinach would all be delicious additions. Add them to the pan along with the garlic and shallots.

Final Thoughts

I hope this recipe brings a little bit of that Florentine magic to your kitchen. It’s a dish that’s both elegant and simple, perfect for a weeknight dinner or a special occasion. Don’t be afraid to experiment with the variations and make it your own. Pair it with a crisp Italian white wine and some crusty bread, and you’ll have a meal that’s sure to impress. Let me know what you think! I’d love to hear about your culinary adventures and any personal touches you add to this classic dish. Buon appetito!