Recipe courtesy of Katie Allen
Pork Scaloppini with Summer Vegetable Ratatouille Farro Salad
Total:
42 min
Active:
15 min
Yield:
3 servings
Level:
Easy
Total:
42 min
Active:
15 min
Yield:
3 servings
Level:
Easy

Ingredients

  • Kosher salt
  • 1/2 cup farro
  • 5 to 6 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 shallot, small dice
  • 1 small yellow squash, small dice (about 1 1/4 cup)
  • 1 small zucchini, small dice (about 1 2/3 cup)
  • 1/2 medium eggplant, small dice (about 3 1/2 cups)
  • 2 tablespoons chopped fresh thyme
  • One 1-pound pork tenderloin, cut into 6 pieces and flattened to about 1/8-inch thick
  • Freshly ground black pepper
  • 1/4 cup chopped fresh mint, plus more for garnish
  • 1/2 lemon, juiced, plus more for serving

Directions

1. Fill a small saucepot with water and bring to a boil. Season generously with kosher salt and add the faro. Cook the faro until al dente, about 15 minutes. Drain and transfer to a medium mixing bowl. Set aside. 

2. Heat 2 tablespoons olive oil in large saute pan. Add the garlic and shallots and cook until lightly translucent, about 2 minutes, stirring to assure the garlic doesn't burn. Add the squash, zucchini, eggplant and thyme, stirring to combine. Season with salt and pepper, and cook until lightly golden brown and soft, 8 to 10 minutes. Transfer the vegetables to the bowl with the faro. Cool slightly and then stir in the mint, lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt. Taste and adjust seasoning as necessary. 

3. Wipe out the saute pan. Heat 2 tablespoons olive oil until smoking hot. Sprinkle the pork cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the pork to the pan, being careful not to overcrowd the pan. Cook the pork in batches if the pan is too small for all the cutlets to fit at once, adding the remaining 1 tablespoon oil if necessary. Cook the pork on each side until lightly golden, 1 to 2 minutes per side. 

4. Remove the pork to a serving plate. Serve with the faro salad. Garnish with mint and another squeeze of lemon juice.

Cook's Note

Make sure to sprinkle the pork liberally with salt and pepper. And keep a careful eye on these thin slices while cooking to ensure juiciness. They really do cook in just a minute or two. Ask your butcher to thinly slice it if you don't want to pound it out.

IDEAS YOU'LL LOVE

Conch Scaloppini

Veal Scaloppini with Saffron Cream Sauce

Recipe courtesy of Giada De Laurentiis

Pork Skewers

Recipe courtesy of Tessa Kiros

Pork Tenderloin with Chimichurri

Recipe courtesy of Tyler Florence

Stuffed Grilled Pork Chops

Recipe courtesy of Alton Brown

Grilled Pork Shoulder Steak

Recipe courtesy of Kevin Gillespie

Pork Chops with Yuzu-Miso Marinade

Grilled Pork Chops with Lentils and Swiss Chard

Recipe courtesy of Liz Tarpy

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here