The pork scaloppine with orange is a dish with a delicate and refined flavor, perfect for lunch or dinner. The meat is first browned in a pan for a few minutes and then enriched with a sauce based on orange juice, which gives the dish a fruity and slightly citrusy flavor. A pinch of rosemary, parsley, or thyme can be added to intensify the aroma, while a touch of white wine completes the creaminess of the sauce. This simple yet elegant dish is ideal to serve with sides like grilled vegetables or a fresh salad.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.8 lbs pork loin (sliced)
- to taste extra virgin olive oil
- 2 oranges
- to taste all-purpose flour
- 3 tbsp white wine
- 1 bunch parsley
- to taste salt
Steps for Pork Scaloppine with Orange
To prepare the pork scaloppine with orange, start by salting the meat slices and coating them with flour on both sides, removing the excess flour. Pour extra virgin olive oil (3 or 4 tablespoons are sufficient) into a large pan and heat it over medium heat. When the oil is hot, add the pork loin slices and brown them for a few minutes on both sides.
Meanwhile, wash the oranges, cut them in half, and squeeze them to obtain the juice.
Once the pork loin slices are browned, deglaze with white wine and let it evaporate. Then add the orange juice, cover the pan with a lid, and cook for another 8-10 minutes over low heat. When the sauce begins to thicken and becomes creamy, turn off the heat and serve the scaloppine immediately. If you like, you can complete the dish with a sprinkle of freshly chopped parsley.
Storing Pork Scaloppine with Orange
If possible, consume the scaloppine immediately after preparation. If there are leftovers, they can be stored in the refrigerator for up to one day in an airtight container. Before enjoying, heat them for a few minutes.
