Best Balsamic Pork Scaloppine Recipes

PORK TENDERLOIN SCALOPPINE WITH CITRUS BALSAMIC SAUCE image

Categories Pork

Yield 4 servings

Number Of Ingredients 10

1 lb pork tenderloin, cut crosswise into 1/2-inch thick slices
1 1/2 tsp butter
1 1/2 tsp olive oil
3-4 tbsp minced scallions
1 tbsp honey
pinch of allspice
1 cup chicken stock
1 tbsp lemon juice
1/4 cup heavy cream
1 tbsp balsamic vinegar

Steps:

1. Pound pork to less than 1/4 inch thick. Season with salt and pepper. 2. Heat butter and olive oil over high heat. 3. Cook pork in batches for 30-60 seconds each side. Remove to platter. 4. Lower heat to medium-high and add scallions, honey, allspice. Cook 1-2 minutes. 5. Add chicken stock and lemon juice. Boil until reduced by half. 6. Add cream until sauce thickens, about 1 minute. 7. Add vinegar and salt/pepper to taste. Bring to boil. 8. Spoon sauce over pork.

BALSAMIC PORK SCALOPPINE image

Categories Pork

Yield 2 servings

Number Of Ingredients 7

12 oz. pork tenderloin
olive oil spray
salt and freshly ground pepper
1 cup diced onion
1/2 cup balsamic vinegar
2 Tbsp pine nuts
2 Tbsp chopped parsley

Steps:

Remove fat from tenderloin and cut into 2-inch slices. Flatten the slices with a meat bat or the bottom of a heavy skillet. Spray a non-stick skillet with olive oil and heat on med-high. Saute onion 3 min. Move to sides of skillet. Add pork and saute 2 minutes per side. Remove to a plate and season with salt and pepper. (If also preparing Garlic Sweet Potatoes & Sugar Snap Peas, cook vegetables in skillet as directed in the sweet potato recipe before proceeding.) Raise heat to high and add vinegar. Boil until liquid is reduced by half, about 1 min. Add pine nuts and warm through, about 30 seconds. Transfer pork to dinner plates and spoon the sauce and pine nuts over top. Sprinkle with parsley and serve.