Glazed Pork Scaloppini and Plums with Zucchini and Corn Toss
Enjoy the end-of-summer bounty with sweet plums, zucchini and corn. Pork tenderloin made into thin scaloppini take only minutes to saute. The tangy balsamic sauce glazes the pork and plums.
Plums are in season through October. To find a ripe, juicy plum, lightly press your thumb into the flesh. If it gives slightly, it's ready. Unripe plums should be placed in a paper bag at room temperature for one or two days. Ripe plums will keep in the fridge for up to 3 days.
Corn kernels cut right off the cob are sweet and juicy. If pressed for time, frozen corn kernels work well in the recipe.
Save cleaning a second skillet for the side dish. Make the zucchini and corn first. Remove from the skillet and use the same skillet to make the pork.
Fred Tasker's wine suggestion: Balsamic vinegar gives this meal an earthy tone that would go well with an earthy, pinot-noir-based red Burgundy wine.
Helpful Hints:
_ Peaches also work well with this recipe
_ Cut corn kernels off the cob into a bowl to catch the corn juice.
_ A quick way to chop parsley is to snip the leaves with a scissors.
Countdown:
_ Make zucchini and corn.
_ While zucchini cooks, prepare the ingredients for the pork.
_ Use same skillet to make pork.
Shopping List:
Here are the ingredients you'll need for tonight's Quick Fix Dinner.
To buy: } pound pork tenderloin, 1 bottle balsamic vinegar, 2 medium-size plums, { pound zucchini, 2 ears corn-on-the-cob and 1 bunch parsley (optional garnish)
Staples: Olive oil, salt and black peppercorns.
