PORK SCALOPPINE WITH MUSTARD AND ROSEMARY

Pork Scaloppine With Mustard and Rosemary image

Provided by Spankie

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

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1 lb pork tenderloin
1/3 cup all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon olive oil
1 cup fresh mushrooms, sliced
1 tablespoon fresh rosemary, snipped or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
3/4 cup chicken broth
2 tablespoons dijon-style mustard
1 teaspoon lemon peel, finely shredded
1 tablespoon lemon juice
lemon wedge (to garnish) (optional)
fresh rosemary sprig (to garnish) (optional)

Steps:

Trim any excess fat from meat. Cut meat crosswise into 1/2" slices. Place each slice between two pieces of plastic wrap. Using the heel of your hand, press lightly to 1/8" thickness; remove plastic wrap.
In a shallow dish, combine flour, pepper and salt. Dip meat into flour mixture, turning to coat.
In a large skillet, heat butter and oil over medium-high heat. Add half of the meat; reduce heat to medium. Cook for 2 to 3 minutes or until meat is slightly pink in center and coating is golden brown, turning once. Remove meat, reserving drippings in the skillet. Cover meat and keep warm in 300F oven. Repeat with remaining meat.
Add mushrooms, rosemary and garlic to the reserved drippings. Cook and stir just until mushrooms are tender.
Add chicken broth, scraping up any browned bits from bottom of skillet. Bring to boiling; reduce heat. Simmer gently about 5 minutes or until reduced by half. Stir in mustard, lemon peel and lemon juice; heat through.
Serve the mushroom mixture over meat. If desired, garnish with lemon wedges and additional fresh rosemary.

Nutrition Facts : Calories 288.5, Fat 15.7, SaturatedFat 6.3, Cholesterol 90.1, Sodium 386.6, Carbohydrate 9.8, Fiber 0.7, Sugar 0.6, Protein 26