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Pork Tenderloin Scaloppini


  • 1 pound pork tenderloin, thinly sliced
  • 4 tablespoons flour
  • ¼ teaspoon paprika
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • Non-stick spray
  • 1 cup mushrooms, sliced (approximately 10 large)
  • 4 medium tomatoes, diced
  • 3 cloves garlic, minced
  • ½ cup dry white wine
  • ½ cup parmesan cheese


  1. Combine flour, paprika, and pepper.
  2. Heat an oven-proof, non-stick skillet to medium and add oil.
  3. Coat pork slices with flour mixture and sauté until brown.
  4. Remove meat from pan and keep warm.
  5. Sauté mushrooms and garlic in the same pan.
  6. Add tomatoes and return meat to the pan.
  7. Mix wine and cheese together and pour over the meat and vegetable mixture.
  8. Bake at 400º for 30 minutes.


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Menu Suggestions

Serve over cooked pasta with tossed green salad and crunchy whole grain French bread.

Courtesy of:
Robin Williams, RD, CDE

Nutrition Facts Servings Per Recipe: 4
Amount Per Serving Calories 349
Total Fat 16.7g
Saturated Fat 5g
Monounsaturated Fat 8.6g
Polyunsaturated Fat 1.7g
Sodium 350.5mg
Total Carbohydrate 13.7 g
(after subtracting fiber = 11.9 g)
Dietary Fiber 1.8g
Protein 31.7g

Exchanges per Serving

4 lean meat
2 vegetables
1 Carbohydrate Choices