Chef and Nutritionist Stefanie Sacks Wants to Know: What the Fork Are You Eating?

Jan 22, 2015

01/22/15 - Join us for Thursday’s Topical Currents when we speak with chef and nutritionist Stefanie Sacks, along with Topical Currents culinary producer and syndicated columnist, Linda Gassenheimer. From her own childhood health battles, Sacks discovered how food could help heal her conditions. She’s created an action plan for both pantry and plate, which sifts through label gibberish to reveal healthy choices. That’s Topical Currents, Thursday at 1pm on WLRN.

~~Dinner In Minutes~~

Featured Recipe: Balsamic Pork

Copyright Linda Gassenheimer

Tender, juicy pork scaloppini made from pork tenderloin cook in minutes.  Balsamic vinegar adds a tangy and sweet flavor while pine nuts add a crunchy texture. Sweet potatoes cooked with zucchini to complete this tasty meal that won’t break the calorie bank. 

Balsamic Pork Scaloppini with Zucchini Sweet Potatoes


Balsamic Pork Scaloppini

12 ounces pork tenderloin cut into 2-inch slices

Olive oil spray

1/2 cup balsamic vinegar

2 tablespoons pine nuts

Salt and freshly ground black pepper

2 tablespoons chopped parsley (optional)

Remove fat from pork tenderloin.  Flatten the slices to about 1/4-inch thick.  Heat a non-stick skillet and spray with olive oil spray.  Saute pork 2 minutes per side.  Remove and add balsamic vinegar and pine nuts to the skillet.  Reduce liquid by half, about 1 minute.  Sprinkle pork with salt and pepper to taste and spoon sauce on top. (Optional) Sprinkle parsley over sauce.   Makes 2 servings.

Zucchini Sweet Potatoes

1 pound sweet potato

1 pound zucchini, sliced (2 cups)

4 teaspoons olive oil

Salt and freshly ground black pepper

Wash and peel sweet potatoes and cut into 1-inch pieces. Place in a saucepan of cold water, cover and bring to a boil for 5 minutes.  Cut zucchini into 1/2-inch slices and add to potatoes.  Boil uncovered 5 minutes.  Drain and toss with olive oil and add salt and pepper to taste.

Nutrition InformationPer Serving for meal: 520 calories (37 percent from fat), 21.2 g fat (4.2 g saturated, 10.9 g monounsaturated), 108 mg cholesterol, 43.0 g protein, 42.7 g carbohydrates, 7.4 g fiber, 191 mg sodium.Shopping List

Shopping List: 12 ounces pork tenderloin, 1 pound sweet potatoes, 1 pound zucchini, 1 small bunch parsley (optional) and 1 package pine nuts

Staples: Olive oil, Olive oil spray, Balsamic vinegar, Salt, Black peppercorns

Helpful Hints

  • Thinly sliced boneless, pork chops can be used.
  • Boneless, skinless chicken breast can be substituted for the pork.


  • Start potatoes.
  • Make pork.
  • Finish potatoes and zucchini.

Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table.  Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer