Aug 11, 2009 8:51 am US/Pacific
Jessica's Vande Rose Pork Scaloppini
Jessica's Vande Rose Pork Scaloppini
Serves 4
Ingredients-
1 Vande Rose Duroc Pork Tenderloin, cut into one and one-half inch thick slices
(Duroc is a special breed that is known for being extremely tender and juicy!)
One-half c flour, for dredging
One-half tsp. kosher salt, to season flour
Freshly ground black pepper, to season flour
One-half tsp. dried oregano or herb of choice, to season flour
Olive oil for browning pork
One and one-half Tblsp. Capers
Juice of 1 small lemon (zest a bit of the rind into the juice for extra flavor!)
Splash of white wine, approximately 1 Tblsp.
One-half c butter, unsalted
1 large tomato, chopped
One and one-half Tblsp. Chopped flat leaf parsley
Instructions-
-Cut the pork tenderloin into one and one-half inch thick slices.
-Place the slices between 2 sheets of plastic wrap on a cutting board, and gently pound with a meat mallet (or roll with a rolling pin) until pork is about three-quarters inch thick.
-Put flour, dried herbs, salt and pepper into a dish for dredging the pork.
-Meanwhile heat up a sauté pan with a little bit of oil for browning the pork.
-Lightly dredge the pork in the flour mixture and shake off excess.
-Put into hot pan for approximately one to one and one-half minutes per side.
-Pork should be a beautiful golden brown (make sure your pan is hot!).
-Do this in batches so as not to overcrowd the pan. Set pork aside.
-In the same pan, add approximately 1 Tblsp of white wine. Let the alcohol cook off and reduce. --Scrape up any browned bits on the bottom of the pan.
-Add the tomatoes, capers, lemon juice and butter.
-Cook until butter is melted and a sauce has formed.
-Add the pork back to the pan to warm. Sprinkle with fresh chopped parsley before serving.
Enjoy!
Vande Rose Farms Meat & Fish
5550 Douglas Blvd.
Granite Bay
916.786.2333
www.QuarryPonds.com
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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