The Spicy Olive’s Pork Scallopini and Spaghetti Squash
A delicious main dish featuring pork tenderloins and a spaghetti squash base!
Servings Prep Time
4servings 20 minutes
Cook Time
20minutes
Servings Prep Time
4servings 20 minutes
Cook Time
20minutes
Ingredients
  • 13 pound Spaghetti squash
  • 8 pork Scallopini slicesor 1 pork tenderloin cut into 8 thin slices
  • 2 Tablepoons The Spicy Olive’s Athinolia Extra Virgin Olive oilor one of our other mild to medium EVOOs
  • 3Tablespoons The Spicy Olive’s Butter olive oil
  • salt and pepperto taste
  • 1Tablespoons Capersdrained
  • 1/2cup Dry White Wine
  • juice from one lemon
  • 1/2cup low sodium chicken broth
  • 1/2cup parsleychopped
  • 1 pint Cherry Tomatoes
Instructions
  1. Preheat oven to 250 degrees Farenheit
  2. Cut squash in half lengthwise and again clockwise and remove seeds. Place squash cut side down in a glass bowl with 1/4 cup water, cover with plastic wrap and microwave until it is tender, 10-12 minutes. Uncover and let cool, set aside.
  3. Season pork cutlets with salt and pepper. Heat nonstick skillet over medium heat and add Athinolia extra virgin olive oil. Cook pork until browned on each side and cooked through, then transfer to a baking sheet and keep warm in oven.
  4. Add Butter olive oil to the same skillet over medium heat. Add capers and cook one minute until sizzling. Add wine and lemon juice. Increase heat to high and bring to a boil. Add the chicken broth and boil until reduced by half. Transfer to a small bowl or glass measuring cup. Using the same skillet, add the tomatoes and parsley. Cook until tomatoes are blistered.
  5. Scrape the spaghetti squash out of the skin. Place on a plate and top with 2 pork cutlets. Top with squash and tomatoes. drizzle the caper sauce on top. Serve and enjoy!