Pork Scaloppine
By: Import User
Updated: October 7, 2009
Pork Scaloppine4 Servings
1 Pound Pork Tenderloin or Boneless Pork Loin
1/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper
2 Tablespoons Olive Oil, Divided
2 Tablespoons Butter, Divided
1 Garlic Clove, Crushed
2 Tablespoons Pickled Green Peppercorns, drained or 2 Tablespoons Capers, Drained (See Tip)
1 Teaspoon Lemon Juice
Step 1. Cut pork crosswise into 8 slices. Place pork between 2 sheets of heavy-duty plastic wrap and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle pork evenly with salt and black pepper.
Step 2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat until hot. Add garlic and half the pork; cook 2 minutes on each side. Transfer pork to a platter and keep warm. Repeat process with remaining oil, butter and pork; transfer to platter.
Step 3. Discard garlic. Add peppercorns and lemon juice to skillet; cook 30 seconds then pour sauce over pork and serve immediately.
TIPS: Pounding the pork loin tenderizes the meat and allows it to cook faster. A bit of tangy green peppercorn sauce flavors these pork medallions nicely. Look for pickled green peppercorns in the condiments aisle of your supermarket.
From "The Best of Mr. Food: 15-Minute Recipes," available at supermarket checkouts now!
