Twice-Cooked Pork
Need a gluten free and dairy free hor d'oeuvre? Twice-Cooked Pork could be a spectacular recipe
Pork Scaloppine with Sautéed Cucumbers Spring Onions
Ingredients
- 1 pork tenderloin, trimmed of silverskin, cut into ½-inch slices
- Kosher salt and freshly ground black pepper
- 1/4 cup flour
- 3 tablespoons salted butter, divided
- 2 tablespoons olive oil
- 3 spring onions, chopped (whites only)
- 8 Persian cucumbers (about 1 pound), halved lengthwise and cut into 2-inch pieces
- 4 sprigs thyme plus 2 teaspoons leaves
- 1 tablespoon lemon juice, plus lemon wedges for serving
Instructions
Pork Scaloppine with Sautéed Cucumbers + Spring Onions serves 4 original recipe by Food52.
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