Recipe courtesy of the National Pork Board
Preparation facts
Yield: 4 servings
Ingredients
1 lb pork loin scallops or cutlets
2 Tbs butter
2 Tbs diced carrots
2 Tbs diced celery
2 Tbs diced onion
1 Tbs chopped parsley
2 Tbs all-purpose flour
2- 1/2 cups chicken broth
1 egg yolk, lightly beaten
1/2 cup dry red wine
1- 1/2 tsp all-purpose flour
1 lb fresh asparagus spears, cleaned and cooked
1 carrot, thinly sliced and cooked
4 mushrooms, sliced and sauteed
Directions
Heat 1 tablespoon butter in medium saucepan; add carrots, celery, onion
and parsley. Cook and stir until tender. Stir in 2 tablespoons flour, then chicken broth.
Bring to a boil and simmer 30 minutes. Strain; there should be 2 cups.
Stir 1 cup broth mixture into the beaten egg yolk, return to heat for a
few seconds. Keep warm.
Melt remaining butter in large frypan. Saute pork cutlets until
browned; remove from pan and keep warm.
Add remaining chicken broth to pan; mix a little wine with 1-1/2
teaspoons flour and add to pan with remaining wine. Cook and stir until mixture boils and
thickens. Return meat to sauce and heat.
To serve, spoon wine sauce over bottom half of 4 plates; spoon egg
sauce over top half. Arrange pork in center of plates. Garnish with asparagus, carrot and
mushrooms slices.
Nutrition facts
Serving Size 1 serving
Calories 372
Calories from Fat 155 (42%)
% Daily Value*
26%Total Fat 17g
38%Saturated
Fat 7.6g
Polyunsaturated Fat 1.6g
Monounsaturated Fat 6.1g
58%Cholesterol 174mg
20%Sodium 479mg
30%Potassium 1042mg
5%Total
Carbohydrate 14g
14%Dietary
Fiber 3.6g
Sugars 4g
Sugar Alcohols 0g
82%Protein 41g