Posted by: marthabernie | August 5, 2013

PORK SCALOPPINI

I got this recipe from Cook’s County online.  I have had veal scaloppini in restaurants, but I had never tried it with pork.  Since I consider pork tenderloin to be “the other white meat” as advertised, I use it once in awhile when I get tired of chicken and fish.  The Cook’s Country kitchen says, “For the best flavor and texture, we made our own cutlets with pork tenderloin rather than relying on packaged pork loin cutlets.  To vary the flavor, we found we could substitute equal amounts of fresh tarragon, chives or basil for the parsley.  Our recipe for Pork Scaloppini worked equally well served over egg noodles or with rice pilaf.”  I made this recipe this past week and I used chives because my chives in the garden were ready to use.

PORK SCALOPPINI

1 large pork tenderloin (about one pound), cut into four equal pieces and pounded 1/4 inch thick

salt and pepper

5 tablespoons unsalted butter

2 garlic cloves, minced

3/4 cup low sodium chicken broth

2 tablespoons lemon juice

1 teaspoon brown sugar

1 tablespoon finely chopped fresh parsley, (basil, tarragon or chives will also work–I used basil and chives since I had it growing in the garden).

Pat cutlets dry with paper towels and season with salt and pepper.  Melt one tablespoon butter in a large skillet over medium heat.  Cook 2 cutlets until golden brown and cooked through, 1 to 2 minutes per side.  Transfer to platter and tent with foil.  Repeat with additional one tablespoon butter and remaining cutlets.  Add garlic and additional one tablespoon butter to empty skillet and cook until fragrant, about 30 seconds.  Stir in broth, lemon juice, sugar and any accumulated pork juices from cutlets and simmer until slightly thickened, about 5 minutes.  Off heat, whisk in parsley and remaining butter.  Pour sauce over cutlets and serve.


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