pork tenderloin, trimmed of silverskin, cut into ½-inch slices
Kosher salt and freshly ground black pepper
salted butter, divided
spring onions, chopped (whites only)
Persian cucumbers (about 1 pound), halved lengthwise and cut into 2-inch pieces
sprigs thyme plus 2 teaspoons leaves
lemon juice, plus lemon wedges for serving
Place pork between two layers of plastic wrap. Using a heavy skillet or meat mallet, pound pork to ¼-inch thickness; season with salt and pepper. Dredge pork in flour. Heat 1 tablespoon butter and 1 tablespoon oil in a large, heavy skillet over medium-high. Cook pork, turning once, until browned on both sides. Repeat with remaining oil and pork (set pork aside and tent with foil as they are cooked through).
Meanwhile, heat 1 tablespoon butter in a large skillet over medium. Add onion and cook, stirring occasionally, until golden brown, about 4 minutes. Stir in cucumbers, thyme, and 1/4 cup water. Cook, stirring occasionally, until cucumbers are beginning to brown and are crisp-tender, about 4 minutes. Remove thyme sprigs; stir in lemon juice, remaining 1 tablespoon butter and fresh thyme leaves. Serve scaloppine with cucumbers and lemon wedges.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.