eenie meenie scaloppine
Want a super easy and tasty weeknight dinner idea? This is it. Luscious pork tenderloin is cut and pound into thin medallions, and then quickly seared. A simple sauce of shallot, honey, chicken stock, lemon juice, cream, and balsamic vinegar is reduced and then drizzled on top of the pork, enhancing it with great flavor. This dinner comes together in no time, and you can pair it with some simple veggies like roasted potatoes and steamed green beans.
⟶ the recipe
pork tenderloin scaloppine with lemon balsamic glaze
ingredients
1 pound pork tenderloin, cut crosswise into 1/2 -inch thick slices
2 small shallots, minced
1 tablespoon honey
Pinch of ground allspice
1 cup chicken stock
1 tablespoon fresh lemon juice
¼ cup heavy cream
1 tablespoon balsamic vinegar
Prep time
15 minutes
Cook time
30 minutes
Total time
45 minutes
4 servings
instructions
Pound the meat until flat. Add a combination of butter and oil to a skillet, and brown the meat on both sides until fully cooked. Transfer to a warmed plate.
On medium heat, cook the minced shallots until softened. Add the honey, allspice, chicken stock, and lemon juice. Cook, stirring, until reduced by half.
Whisk in the cream and balsamic vinegar. Add salt and pepper to taste, and spoon mixture over pork to serve.
⟶ recipe notes
- To pound the meat, place slices between 2 sheets of parchment paper, then flatten with a meat mallet. Just make sure to pound the slices evenly so they cook evenly as well!
- Before cooking the tenderloin, trim away any excessive fat from the meat. The level of fattiness will vary from cut to cut, but since the meat is pan-seared, any large chunks of fat will solidify and get chewy if not discarded ahead of time
