Pork Scaloppine with Green Beans and Potatoes
- 29 mintotal time
- $2.77£2.05a serving
- 410372calories
- 3134 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Thin pork medallions pan-fried golden in a lemon, garlic and butter sauce, with green beans and baby potatoes.
Ingredients
Serves 4.
- 1 lb pork tenderloin, cut into 12 slices
- 3 tbsp butter
- 1 lemon
- 2 garlic cloves, finely chopped
- ½ bunch parsley, chopped
- 1.25 lb baby potatoes, halved
- 11 oz green beans, trimmed
- 2 tbsp cornstarch
- 1 tbsp olive oil
- 1 vegetable bouillon cube
- salt, to taste
- black pepper, to taste
Contains: milk, celery. Check the label: wheat (gluten), soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Put the baby potatoes in a microwave-safe bowl with 3 tablespoons of water, cover with a plate and microwave on high for 8–10 minutes, shaking halfway, until tender. Leave covered.
- Press each slice of pork flat with the heel of your hand, season with salt and black pepper and dust lightly in the cornstarch. Wash your hands, board and knife before preparing anything eaten raw. Crumble the bouillon cube into ½ cup (120 ml) of hot water and stir to dissolve.
- Heat the olive oil and half the butter in a large frying pan on medium-high heat. Using tongs, fry the pork in two batches for 2 minutes per side, until golden and cooked to at least 145°F. For anyone pregnant, cook until no pink remains (160°F). Rest on a warm plate for 3 minutes while you make the sauce.
- Meanwhile, put the green beans in a saucepan with 4 tablespoons of water, cover and cook on high heat for 4–5 minutes until just tender, then drain.
- Turn the heat under the frying pan to medium and add the garlic for 30 seconds. Pour in the stock and the juice of the lemon and bubble for 2 minutes, scraping up the golden bits, until slightly syrupy. Swirl in the rest of the butter and the parsley.
- Return the pork and its juices to the pan to coat. Wash the tongs before using them to serve. Serve with the potatoes and beans, with the sauce spooned over.
Leftovers: Keeps in the fridge for 2 days; reheat gently until piping hot.
Ingredients
Serves 4.
- 500 g pork fillet (tenderloin), cut into 12 slices
- 40 g butter
- 1 lemon
- 2 garlic cloves, finely chopped
- ½ bunch parsley, chopped
- 600 g baby new potatoes, halved
- 300 g green beans, trimmed
- 2 tbsp cornflour
- 1 tbsp olive oil
- 1 vegetable stock cube
- salt, to taste
- black pepper, to taste
Contains: milk, celery. Check the label: gluten, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Put the baby new potatoes in a microwave-safe bowl with 3 tablespoons of water, cover with a plate and microwave on high for 8–10 minutes, shaking halfway, until tender. Leave covered.
- Press each slice of pork flat with the heel of your hand, season with salt and black pepper and dust lightly in the cornflour. Wash your hands, board and knife before preparing anything eaten raw. Crumble the stock cube into 120 ml of hot water and stir to dissolve.
- Heat the olive oil and half the butter in a large frying pan on medium-high heat. Using tongs, fry the pork in two batches for 2 minutes per side, until golden and cooked to at least 63°C. For anyone pregnant, cook until no pink remains (71°C). Rest on a warm plate for 3 minutes while you make the sauce.
- Meanwhile, put the green beans in a saucepan with 4 tablespoons of water, cover and cook on high heat for 4–5 minutes until just tender, then drain.
- Turn the heat under the frying pan to medium and add the garlic for 30 seconds. Pour in the stock and the juice of the lemon and bubble for 2 minutes, scraping up the golden bits, until slightly syrupy. Swirl in the rest of the butter and the parsley.
- Return the pork and its juices to the pan to coat. Wash the tongs before using them to serve. Serve with the potatoes and beans, with the sauce spooned over.
Leftovers: Keeps in the fridge for 2 days; reheat gently until piping hot.
Nutrition per serving
| Calories | 410 |
|---|---|
| Protein | 31 g |
| Carbohydrate | 36 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sodium | 766 mg |
| Calories | 372 |
|---|---|
| Protein | 34 g |
| Carbohydrate | 32 g |
| Fat | 13 g |
| Fibre | 6 g |
| Sodium | 553 mg |
Worked out from the ingredients, 394 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.77 a serving in the US (range $2.12–$3.67) and £2.05 in the UK (range £1.57–£2.71). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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