Pork Scallopini with Caper Sauce |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Pork Scallopini offers the true taste of Italy. Tender medallions are quickly browned, topped with prosciutto and cheese and then crowned with an amazing tarragon sauce.Jeff Olney, Seattle, Washington Ingredients:
2 pork tenderloins (1 pound each) |
1 cup king arthur unbleached all-purpose flour |
4-1/2 teaspoons salt |
3 teaspoons pepper |
1 tablespoon butter |
4 thin slices prosciutto or deli ham, halved |
4 ounces fresh mozzarella cheese, cut into eight slices |
sauce: |
1/4 cup white wine or chicken broth |
2 tablespoons white wine vinegar |
1 tablespoon finely chopped shallot |
1 tablespoon lemon juice |
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
2 teaspoons heavy whipping cream |
1/2 cup butter, cut into four pieces |
4-1/2 teaspoons capers, drained |
Directions:
1. Cut each tenderloin into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time, and shake to coat.
2. In a large skillet, brown pork in butter in batches. Place eight pork slices in a greased 15-in. x 10-in. x 1-in baking pan. Layer with prosciutto and mozzarella; top with remaining pork.
3. Bake at 450° for 15-20 minutes or until a meat thermometer reads 160°.
4. Meanwhile, in a small saucepan, combine the wine, vinegar, shallot, lemon juice and thyme. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in cream. Gradually whisk in butter until butter is melted. Remove from the heat; strain. Stir in capers. Serve with scallopini. Yield: 8 servings.
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