and Noodles & Sugar Snap Peas

Yield: 2 Servings

Adapted from Cook’s Country December/January 2010

For the best flavor and texture in our Pork Scaloppini, make your own cutlets with pork tenderloin instead of buying packaged pork loin cutlets. Served with a side of buttered noodles, and sautéed sugar snap peas.

• 1large pork tenderloin (about 1 lb)
• Salt and pepper
• 6oz noodles
• 8oz sugar snap peas
• 5TBS unsalted butter
• 2garlic cloves, minced
• ¾cup low-sodium chicken broth
• 2TBS lemon juice
• 1tsp brown sugar
• 1TBS finely chopped fresh parsley

Prep:

Rinse and dry the produce.

Remove silver-skin from pork tenderloin. Cut into 4 equal pieces and pound ¼ inch thick.

Remove the tips and any strings that come off of the sugar snap peas.

Zest and juice lemon.

Noodles:

Bring a gallon of water to a boil, add 1 TBS salt, stir and add noodles. Cook using package directions.

Reserve 1/2 cup pasta cooking water and drain noodles.

Add 1 TBS butter or olive oil and mix. Set aside.

Cutlets:

Pat pork cutlets dry with paper towels and season both sides with salt and pepper.

Melt 1 TBS butter and a small amount of oil in large skillet over medium heat. Cook 2 cutlets until golden brown and cooked through, 1 to 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon butter and remaining cutlets.

Sugar Snap Peas:

Add 1 TBS butter to a medium skillet and heat over medium heat. Add sugar snap peas, lemon zest and a pinch of salt and pepper. Sauté until lightly browned, 2 to 3 minutes. Remove from heat.

Sauce:

Add garlic and additional 1 TBS butter to empty pork skillet and cook until fragrant, about 30 seconds.

Stir in 3/4 cup broth, 2 TBS lemon juice, 1 tsp brown sugar, and any accumulated pork juices and simmer until slightly thickened, about 5 minutes.

Off heat, whisk in parsley and remaining butter.

Serve:

Divide noodles, pork cutlets and peas between plates. Pour sauce over cutlets. Sprinkle with fresh parsley.