Ingredients

• 2 lbs of Pork Loin cut in medallions and pounded
• Flour for dredging (or corn starch if you are gluten intolerant)
• 2 oz of kalamata olives pitted and chopped 1 cup of pork or chicken stock
• 1/2 cup of dry white wine
• Juice of 1 lemon
• 6 tablespoons extra-virgin olive oil
• 1 (8.5-ounce) jar sun-dried tomatoes in oil,
• 4 tablespoons oil reserved and tomatoes chopped
• 1/3 cup pine nuts
• 2 cloves garlic, finely chopped
• 2 teaspoons fresh thyme, chopped (from about 10 sprigs)
• 1/2 teaspoon red pepper flakes
• 1 (15-ounce) cans white beans, drained and rinsed
• 1/4 cup fresh lemon juice
• 1/2 cup fresh basil, coarsely chopped and loosely packed
• 1 ounce Parmesan cheese, finely grated
• 3-1/2 ounces Feta cheese, crumbled
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Directions

• Heat the oil in a heavy-bottom skillet.
• Dredge the pork scaloppini and sear on each side for 1 minute
• Deglaze the pan with the white wine, the lemon juice and the broth.
• Add all ingredients (except the cheese and the pine nuts) and cook together until the pork is cooked through and you have well balanced sauce
• Top with cheese and pine nuts and enjoy.