Pork Scaloppine with Sautéed Cucumbers and Spring Onions

Name: Pork Scaloppine with Sautéed Cucumbers and Spring Onions
Total time: 30 min
Yield: 4
Ingredients: 1 pork tenderloin, trimmed and sliced into ½-inch rounds; Kosher salt and freshly ground black pepper to taste; ¼ cup all-purpose flour for dredging; 3 tablespoons salted butter, divided; 2 tablespoons olive oil; 3 spring onions, white parts only, chopped; 8 Persian cucumbers (about 1 pound), halved lengthwise and cut into 2-inch pieces; 4 sprigs fresh thyme; 2 teaspoons fresh thyme leaves; 1 tablespoon fresh lemon juice, plus lemon wedges for serving

Recipe GLPR7de315cf6768cd

Main Course

30 min

563 cal

Servings: 4

Stovetop

SNAP eligible

Tender, pan-seared pork cutlets served alongside a fresh and light sauté of Persian cucumbers and spring onions. This Mediterranean-inspired dish is quick to prepare, naturally low-carb, and perfect for a weeknight dinner. The pork is seasoned simply and finished with a squeeze of bright lemon juice for a clean, elegant flavor.

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Ingredients

1 pork tenderloin, trimmed and sliced into ½-inch rounds

Kosher salt and freshly ground black pepper to taste

¼ cup all-purpose flour for dredging

3 tablespoons salted butter, divided

2 tablespoons olive oil

3 spring onions, white parts only, chopped

8 Persian cucumbers (about 1 pound), halved lengthwise and cut into 2-inch pieces

4 sprigs fresh thyme

2 teaspoons fresh thyme leaves

1 tablespoon fresh lemon juice, plus lemon wedges for serving

Directions

Pat the pork slices dry with paper towels. Season both sides generously with salt and pepper.
Place the flour in a shallow bowl or plate. Dredge each pork slice lightly in flour, shaking off any excess.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat until the butter is foaming.
Working in batches to avoid crowding, cook the pork slices for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 145°F. Transfer to a plate and tent with foil to keep warm.
In the same skillet, melt 1 tablespoon of the remaining butter with the remaining 1 tablespoon olive oil over medium heat.
Add the chopped spring onion whites and sauté for 1 minute until fragrant.
Add the cucumber pieces and thyme sprigs. Sauté for 4 to 5 minutes, stirring occasionally, until the cucumbers are tender but still maintain some texture.
Remove the thyme sprigs. Stir in the fresh thyme leaves and the remaining 1 tablespoon butter, then season with salt and pepper to taste.
Finish with the lemon juice. Return the cooked pork to the skillet and gently toss to combine.
Divide the pork and cucumber mixture among serving plates and serve immediately with lemon wedges on the side.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward weeknight dish with ingredients universally stocked at Charlotte chains—pork tenderloin, butter, olive oil, spring onions, cucumbers, and fresh thyme are all reliably available at Harris Teeter or Food Lion without a detour. The cost per serving lands around $4–5 depending on pork sales, which is reasonable for a protein-centered dinner. The stated 30 minutes is honest if you pound the pork thin and work quickly, though slicing cucumbers by hand could stretch it to 35–40 minutes for a careful cook. It's a light, elegant plate that reheats poorly due to the delicate pork texture, making it best served immediately, and while it's not fussy, the thinly pounded meat requires attention to avoid overcooking.