An Easy Dinner You Can Prepare Ahead of Time!

Earlier last week, I texted my mom looking for my brother's favorite recipe that she makes and she sent me right to her blog! Ian loves her Pork Scalloppine, Sage, and Caramelized Lemon recipe she found on Fine Cooking. This was super easy to make, delicious and Fine Cooking even provides the nutritional information as well. My boyfriend was blown away with the flavors of the sage and lemon with the saltiness of the prosciutto. I paired it with white rice (so it soaks up the flavor of the sauce from the meat) and sauteed broccoli with olive oil, sage, and the left over prosciutto. 

Ingredients

2 to 3 lemons

1 small pork tenderloin (about 3/4 pound)

Kosher salt and freshly ground pepper

18 medium or 12 large fresh sage leaves

6 slices prosciutto, preferably imported

3 Tbs. all-purpose flour

3 Tbs. vegetable oil

2 Tbs. unsalted butter

1/3 cup sweet vermouth; more to taste

1/2 cup homemade or low-salt chicken broth

Preparation

• Trim a thick slice off each end of one of the lemons, and then cut 1/8-inch-thick slices from the lemon center—you need 12 slices, so you may need a second lemon. Juice the ends and enough of the remaining lemons to obtain 1/4 cup juice. Set the slices and juice aside.
• Heat the oven to 200°F. Set a heatproof serving platter and a baking sheet lined with a paper towel in the oven.
• Trim and cut the pork tenderloin into 6 thick medallions of roughly equal weight. Place a piece of plastic wrap on the countertop. Put one pork piece on top of the plastic with one cut side up and cover with a second piece of plastic wrap. With a meat mallet (or heavy skillet), pound the meat into 1/4-inch thick scaloppine. Repeat with the other pieces. Sprinkle both sides lightly with salt and pepper. Top each scaloppine with two to three sage leaves and then a prosciutto slice, folding any of the overlap underneath the pork scaloppine.
• Put the flour in a shallow bowl. Dredge the scaloppine in flour, shaking off the excess.
• In a 12-inch skillet, heat 1-1/2 Tbs. of the oil over medium-high heat. Cook three of the scaloppine, prosciutto side down first, until lightly browned and just cooked through, 1-1/2 to 2 min. per side. Transfer the scaloppine to the baking sheet in the oven. Add the remaining 1-1/2 Tbs. oil and repeat with the three remaining scaloppine. Transfer them to the baking sheet and keep warm in the oven. Remove the pan from the heat and pour off any remaining oil.
• Add 1 Tbs. of the butter and let it melt. Add the lemon slices to the pan in a single layer. Return to medium heat and cook the lemon slices until lightly browned on one side, 2 to 4 min. Turn the lemon slices and add 2 tablespoons of the vermouth to the pan. Continue to cook until the vermouth cooks down to a glaze, 2 to 3 min. (The lemon slices will resemble bicycle wheels, with much of the flesh going into the sauce.) Transfer the lemon slices to the scaloppine in the oven, placing two slices on each one.
• Pour the remaining (approximately 3 Tbs. ) vermouth into the pan, bring to a boil over medium-high heat, and deglaze the pan by scraping up the browned bits from the bottom. Add the chicken broth and lemon juice and boil until reduced to 1/4 cup, 3 to 5 min. Remove from the heat and stir in the remaining 1 Tbs. butter.
• Taste the sauce for seasoning; if it’s too acidic, add a touch more vermouth to the pan.
• Transfer the scaloppine to the serving platter, spoon the sauce over, and serve immediately.

Nutritional Sample Size based on three servings
Calories (kcal) : 460
Fat Calories (kcal): 250
Fat (g): 29
Saturated Fat (g): 9
Polyunsaturated Fat (g): 7
Monounsaturated Fat (g): 10
Cholesterol (mg): 105
Sodium (mg): 1090
Carbohydrates (g): 18
Fiber (g): 4
Protein (g): 33

To reduce the salt content of this recipe, try using low sodium broth or No Added Salt broth. If you do not have vermouth, a dry white wine will work well. 

Eating for your skin

A lot of what we eat has to do with our health and what we are put at risk for. But, a lot of people don't realize that what we eat can contribute to what our skin is like. Have you noticed you get an acne breakout after a weekend of junk food eating and drinking? This could be your body's response to what you eat! Perhaps even dry skin can contribute to what you eat! Here are some vital things to have in your diet for healthy skin.

Vitamin A- It does more than help you be able to see! Vitamin A has been associated with healthy and glowing skin, along with preventing organ damage like the heart, lungs and kidneys, as well as help with cell growth and repair. Vitamin A is a fat soluble vitamin meaning that it is stored in the fat cells. Good sources of Vitamin A are sweet potatoes, red, yellow and orange fruits and vegetables like Bell Peppers, tomatoes, and as well as eggs, organ meats and milk.


The B Vitamins- The B vitamins are essential because they can help fight disease, producing energy, metabolism. Folate, which is a B vitamin, is crucial for pregnant women due to helping with a healthy brain and spinal chord of the baby and reducing birth defects. Below is a list of all the B vitamins and where you can get them from.

Vitamin C- Vitamin C is a powerful antioxidant and plays a major role in collagen development, which is very important for healthy skin. Some studies have some that it may also help prevent damage from UV light too. Some good sources are cantaloupe, mango, kiwi, watermelon, bell peppers, and berries.

Vitamin E- Vitamin E helps to fight off free radicals in the body, which can speed up the aging process. Free radicals can cause wrinkles to form, and no one wants wrinkles! Here are some good sources: sunflower seeds, almonds, tomatoes, spinach and avocados.

Zinc- Zinc can fight off acne flare ups, which no one likes! Making sure you have a good source of zinc in your diet can help stop acne, as well as help with immunity! Here are some good sources of zinc:red meat, poultry, whole grains, and lobster.

Omega 3 Fatty Acids- Everyone has heard of omega 3's for heart health, but they are also very good for your skin. They have been proven to help make skin look smoother and younger, as well as reduce inflammation and redness. Some good sources of Omega 3's are cold water fish, eggs, flax, walnuts, and chia seeds.

Before you reach for acne medication or an overnight cream, think of what you're eating and how you can change your diet to see better and healthier skin!