This recipe for Pork Scaloppine (scaloppini) is really, really simple to prepare, but can make a very elegant presentation. You’ve gotta love recipes that make it appear you’ve gone to a lot of effort when you haven’t.
A few weeks ago, I had this recipe germinating in my mind; when I executed it, it was even better than I thought it might be. Not only was it simple to prepare, it was absolutely delicious.
Mr. Saucy is (nearly) always complimentary of my cooking, but on occasion he will comment on a particular dish with regard to my posting it, or preparing it again. While we ate this dish, he specifically gave it a two-thumbs up and told me to tell you all it had The Mr. Saucy Seal of Approval. As a matter of fact, what should have been 4-6 servings turned into two. I had one serving and Mr. Saucy ate all the rest. In one sitting. Sometimes he has issues with portion control. *wink*
This recipe uses a pork tenderloin that is sliced about in about one inch medallions. You take the medallions, place them between two pieces of parchment paper (or plastic wrap or waxed paper) and pound them flat. I used a rolling-pin, but you could use a meat mallet or the bottom of a heavy skillet. The resulting thin slices are where the recipe gets its name: scaloppa – a small scallop, i.e., a thinly sliced cut of meat.
The pork is then dredged in flour, that has been seasoned with just salt and pepper, and then sautéed in butter. Once the pork is cooked, it’s kept warm while you make the sauce.
In this case, I have used mushrooms and leeks, also sautéed in butter. I added some vermouth* and some capers. Typically, Scaloppine is served with one of three sauces: either a tomato based sauce, a wine sauce, or a lemon-caper sauce (piccata). I decided to combine the wine and capers and we loved the briny flavor the capers added.
The sauce is reduced slightly to thicken it and served over the pork. One trick is to take a piece of the sautéed pork and add it back to the sauce. The cooked flour coating on the pork will help to thicken the sauce.
From start to finish, this dish takes under 30 minutes to prepare, but as I said, it looks like a dish that you’ve spent a lot of time on.
Do, try it!
* Yes…I use vermouth quite a bit in cooking. It is an aromatized fortified wine flavored with roots, barks, flowers, seeds, herbs, spices. The flavor it imparts to food is fantastic and it’s worth keeping it in your kitchen for cooking. You can substitute a dry white wine.
- 1½ pound pork tenderloin, cut into 1 inch medallions, pounded flat, dredged in the flour/salt/pepper and shaken to remove excess flour
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons butter
- 1 cup sliced leeks, rinsed, drained and dried
- 8 ounces sliced mushrooms
- ½ cup vermouth (or dry white wine)
- 1½ teaspoons capers
- In a very large skillet, over medium-high heat, add the butter and allow to melt.
- Add the floured pork and cook for about 1 minute on each side, or until golden and cooked through.
- Remove to a plate and cover with foil to keep warm.
- If necessary, add another tablespoon of butter to the skillet.
- Add leeks, mushrooms and sauté for 4 minutes.
- Add the vermouth and capers and continue to cook for another 3 minutes, or until slightly reduced.
- Pour the sauce over the reserved pork and serve.