Recently I had bought a pork tenderloin, it was garlic and black pepper crusted. You can get just a plan tenderloin as well, but this was the one on sale 🙂
So I wanted to make a couple of dishes out of it and this is the first one.
Scallopini (which is the English usage), which is a cutlet and most often used is veal or chicken, pounded thin and coated in flour, sauteed, then served with a tomato or wine based sauce.
You start with this process when you also make Saltimbocca (which is what I did with part of the tenderloin, post to come) and Piccata which then you would make a lemon & caper sauce. (which I bought the capers, intending to doing Piccata as well, but I didn’t and just grill the rest of the pork, but I will do a blog on Piccata at some point 🙂
Mushrooms are used a lot with the sauce, and I roasted up some asparagus to serve as a side.
take pork cutlet, place plastic wrap on top and bottom
pound the cutlet to about 1/4 inch thin, if you don’t have a meat mallet
use a bottom of a saute pan or skillet…it will work
In your skillet over medium high heat add oil & butter
Dredge your cutlet in flour and shake off access,
once butter has melted add your cutlet to hot skillet
flipping to brown on both sides
meanwhile, chop shallots, garlic, & rosemary
once brown remove from skillet, set a side
you can use a piece of foil just to tent over cutlet
to the skillet add mushrooms and shallots
cook until everything is golden
add beef base, hot water and wine, stir in
add brown sugar and rosemary, stir
then stir in cream and add a little more butter to finish it off
drizzle asparagus with olive oil, salt and pepper
roast in oven
Serve sauce over cutlets with asparagus
just delicious it was 🙂
1 pork tenderloin, cut in half lengthwise, then cut each piece into 3 pieces, you will have 6 in total
4 tbsp. butter, divided
4 tbsp. olive oil
1/2 cup flour
1-2 shallots, chopped
1 8 oz. pkg. sliced mushrooms
2 tsp. brown sugar
1/2 cup white wine
1/2 cup hot water
1/2 tsp. beef base paste
4 garlic cloves, minced
1 tsp. fresh rosemary, finely chopped
3/4 cup heavy cream
Take cutlets, place between to pieces of plastic wrap or wax paper, pound thin to about 1/4 inch thick.
add flour to a shallow dish, dredge cutlets in flour and shake off access, in a large skillet add oil and 2 tbsp. butter. Saute cutlets over medium high heat, brown on each side, and almost cooked through (meat will continue to cook some removed from heat, so don’t over cook) place on platter, tent with foil and set aside.
Add another tablespoon of butter to skillet add mushrooms, shallots and garlic, cook until golden stirring not to burn(adjust your heat if it starts to burn).
Add wine, beef base and hot water, stir to mix around, then add rosemary and brown sugar and let mixture reduce by a 1/4. Stir in cream then add last tablespoon of butter, pour sauce over cutlets and serve.
I roasted the asparagus in a 400 degree oven for about 10 minutes, just until tender.