Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12 1/2        pounds  pork loin -- trimmed of fat
                        *MARINADE*
     1/3           cup  lemon juice -- fresh
  2               cups  vegetable stock
  2                     oranges -- zested and juiced
     1/4           cup  fresh ginger -- chopped
  2        tablespoons  cracked white peppercorns
  2        tablespoons  curry powder
  12            sprigs  thyme -- fresh
  12            sprigs  rosemary -- fresh
  1         tablespoon  salt
  3        tablespoons  coriander seeds -- toasted and crushed
  1 1/3    tablespoons  lemon zest
                        *CAPER SAUCE*
     1/2           cup  brown stock or au jus -- high quality
     1/2           cup  red onion -- finely diced
     1/4           cup  garlic -- minced
  2               cups  capers -- small
     3/4           cup  red wine
  2             quarts  brown stock or au jus -- high quality
  2             ounces  parsley -- fresh chopped
  4             ounces  canned tomatoes -- diced and drained
                        black pepper -- ground, to taste
                        arrowroot or cornstarch -- as needed
                        water -- as needed

Preparation:

Cut loins into 100 (2 ounces each) scaloppine. Combine all ingredients for marinade; mix thoroughly. Add the pork to the marinade. Cover and refrigerate for at least 3 hours. Remove pork from marinade; discard marinade. Brown pork on flat grill. Place pork scaloppine on roasting rack over sheet pan and finish cooking (if needed) in 350 degree F for 3 to 5 minutes. Pork should be slightly pink in the center. In a heave bottom saucepan, place 1/2 cup brown stock or au jus; heat 1 to 2 minutes. Add onion, garlic, and sweat mixture gently until translucent. Add capers. Deglaze with red wine and reduce until almost dry. ADd stock or au jus, parsley, and tomatoes; heat 1 to 2 minutes. Adjust seasoning with pepper as needed. Serve 2 scaloppine with 1 1/2 ounces caper sauce. Chef Note: Adjust consistency of sauce with arrowroot or cornstarch slurry prior to service, if needed. Serving suggestion: herbed wheat pilaf and mixted vegetables

Nutritional Information:

119 Calories (kcal); 4g Total Fat; (34% calories from fat); 15g Protein; 4g Carbohydrate; 36mg Cholesterol; 279mg Sodium