Pork Scalopini

Here’s a great recipe from Martha Stewart (1997). She had chef Chris Schlesinger on her daytime show as a guest. This has been a great recipe in my family since. I usually serve it over rice with a vegetable on the side, but I but it would be good over pasta or with potatoes.

Pork Scalopini with Tomato Basil Sauce

Yield: 2 servings (multiply as needed)

1 pork tenderloin, about 10-14 oz, cut into 4 pieces, crosswise
3 tablespoons olive oil
salt and pepper
1 shallot, minced
1 tablespoon cognac
1/4 cup chicken stock
1 tablespoon grainy mustard
3 tablespoons heavy cream
2 tablespoons finely chopped plum tomato
1 tablespoon finely chopped basil

1. Stand pork tenderloin pieces on end between two layers of plastic wrap. Pound meat to a 1/4-inch thickness with a rolling pin; set aside.

2. heat 1 tablespoon olive oil in a large skillet over medium high heat until just smoking. Season pork on both sides with salt and pepper. Ad meat to pan and cook until browned. (There will be a release of juices on the surface of the meat after it has been turned, about 2 to 3 minutes per side.) Transfer meat to a platter and keep warm. Pour off any excess fat from skillet and discard.

3. Return skillet to heat, add the shallot, and cook for about 1 minute. Remove from heat and deglaze with cognac. Return skillet to stove and carefully ignite with a match. When flames subside, add chicken stock and mustard; reduce to thicken, about 1 to 2 minutes. Add heavy cream, tomato, basil, and salt and pepper to taste. Cook until heated through, about 1 minute. Remove from heat and serve sauce over pork.

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