Academy of Culinary Arts Chef Educator Joseph Sheridan of Somers Point makes the dish, “Sauteed Pork Scaloppini with Spinach & White Beans.”

Sauteed Pork Scaloppini with Spinach & White Beans
Recipe by Chef Educator Joseph Sheridan

Serves 4

1 pound Pork Tenderloin, sliced into medallions and pounded thin
2 tablespoons Canola Oil
½ cup All-purpose Flour, for dredging
2 tablespoons Olive Oil
2 each Garlic Cloves, thinly sliced
2 pounds Baby Spinach, cleaned and blanched
2 ounces Chicken Broth (optional), or water
2 pints Grape Tomatoes, halved (optional)
4 cups Cannellini Beans, cooked
½ cup Italian Parsley, chopped
Sea Salt to taste
Fresh Ground Black Pepper to taste
2 ounces Aged Balsamic Vinegar, for garnish

1. Heat a sauté pan over medium heat.
2. Season flour liberally with salt and pepper. Stir to combine.
3. Dredge pork in flour and pat off excess flour.
4. Add canola oil to the pan and heat.
5. Sauté pork quickly, about 1-2 minutes per side. Remove pork from the pan and allow to rest, reserving any accumulated juices.
6. Pour off oil from pan but do not wipe out the pan.
7. Add olive oil and heat. Add sliced garlic and sauté until fragrant, about 1 minute.
8. Add blanched spinach and sauté. Toss or stir to combine with the garlic.
9. If using, add tomatoes and broth and let cook 2-3 minutes. Add reserved pork juices.
10. Stir in cooked cannellini beans. Taste and season with salt and pepper. Add parsley and combine.
11. To plate, spoon the spinach and bean mixture evenly in the center of four plates. Lay the pork scaloppini over the beans. Drizzle very lightly with the vinegar and serve immediately.