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Pork Scaloppine
Hearty Meat Dishes
Prep time:
15 minutesCook time :
13-19 minutes“Thin medallions of pork are sautéed and then topped with a delicious sauce of honey Dijon mustard, raspberry jam and lime juice. ”
Ingredients
Serves 4
- 2 pounds pork tenderloin
- 1 tablespoons olive oil
- 1/4 teaspoons salt
- 1/4 teaspoons black pepper
- 1/3 cup honey Dijon mustard
- 1/4 cup seedless raspberry jam
- 1 tablespoon red-wine vinegar
- 1 teaspoon lime juice
- 1 tablespoon chopped fresh Italian parsley
Directions
1
Slice the pork tenderloin, making diagonal cuts, into 1/2-inch-thick pieces.
2
Place the pork pieces between sheets of plastic wrap. Pound the pork to a 1/4-inch thickness using a meat mallet.
3
Heat the oil in a 12-inch skillet over medium heat. Add half of the pork slices to the skillet. Sprinkle the pork with the salt and pepper. Cook, turning once, until the pork is browned and cooked through, 5–8 minutes. Transfer the cooked pork to a serving platter. Keep warm. Repeat with remaining pork slices.
4
Add the mustard, jam, vinegar and lime juice to the skillet. Stir to combine. Cook over medium heat, stirring occasionally, until the sauce is smooth and heated through, about 3 minutes. Pour the sauce over the pork. Sprinkle the parsley over the sauce. Serve.
Variations(0)
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Grandma's Secret Tip
Grandma's Secret Tip
If you do not have a meat mallet, you can cover the meat with waxed paper or plastic wrap and pound the meat with the back of a heavy saucepan.
Serving Suggestion
Serving Suggestion
Serve the pork with scalloped or au gratin potatoes and steamed sugar snap peas. Chocolate mousse is perfect for dessert.
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