Posted by: marthabernie | June 29, 2014

PORK SCALOPPINI

This is another recipe from the test kitchen at Cook’s Country.  They suggest you make your own cutlets from pork tenderloin, rather than relying on packaged port loin cutlets.  They also suggest substituting an equal amount of tarragon, chives or basil for the parsley, and they served it over both egg noodles and rice pilaf.

PORK SCALOPPINI

1 large pork tenderloin (about one pound) cut into 4 equal pieces and pounded to 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

Pat cutlets dry with paper towels and season with salt and pepper.  Melt one tablespoon butter in large skillet over medium heat.  Cook two cutlets until golden brown and cooked through, one to two 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 and simmer until slightly thickened, about 5 minutes.  Off heat, whisk in parsley and remaining butter.  Pour sauce over cutlets and serve with noodles or rice.


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