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Pork Tenderloin Scaloppini with Lemon Butter Sauce

Pork Tenderloin Scaloppini with Lemon Butter Sauce

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and Noodles & Sugar Snap Peas

Yield: 2 Servings
Adapted from Cook’s Country December/January 2010

For the best flavor and texture in our Pork Scaloppini, make your own cutlets with pork tenderloin instead of buying packaged pork loin cutlets. Served with a side of buttered noodles, and sautéed sugar snap peas.

  • 1large pork tenderloin (about 1 lb)
  • Salt and pepper
  • 6oz noodles
  • 8oz sugar snap peas
  • 5TBS unsalted butter
  • 2garlic cloves, minced
  • ¾cup low-sodium chicken broth
  • 2TBS lemon juice
  • 1tsp brown sugar
  • 1TBS finely chopped fresh parsley

Prep:

Rinse and dry the produce.

Remove silver-skin from pork tenderloin. Cut into 4 equal pieces and pound ¼ inch thick.

Remove the tips and any strings that come off of the sugar snap peas.

Zest and juice lemon.

Noodles:

Bring a gallon of water to a boil, add 1 TBS salt, stir and add noodles. Cook using package directions.

Reserve 1/2 cup pasta cooking water and drain noodles.

Add 1 TBS butter or olive oil and mix. Set aside.

Cutlets:

Pat pork cutlets dry with paper towels and season both sides with salt and pepper.

Melt 1 TBS butter and a small amount of oil in large skillet over medium heat. Cook 2 cutlets until golden brown and cooked through, 1 to 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon butter and remaining cutlets.

Sugar Snap Peas:

Add 1 TBS butter to a medium skillet and heat over medium heat. Add sugar snap peas, lemon zest and a pinch of salt and pepper. Sauté until lightly browned, 2 to 3 minutes. Remove from heat.

Sauce:

Add garlic and additional 1 TBS butter to empty pork skillet and cook until fragrant, about 30 seconds.

Stir in 3/4 cup broth, 2 TBS lemon juice, 1 tsp brown sugar, and any accumulated pork juices and simmer until slightly thickened, about 5 minutes.

Off heat, whisk in parsley and remaining butter.

Serve:

Divide noodles, pork cutlets and peas between plates. Pour sauce over cutlets. Sprinkle with fresh parsley.

Pork Tenderloin – Pan Roasted

Pork Tenderloin – Pan Roasted

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Yield: 2 Servings (can be doubled)

Scott Nowell

Ah, so good with a nice seasoned crumb crust.

  • 1pork tenderloin
  • all-purpose flour
  • 1egg beaten
  • 1TBS milk
  • 1cup panko bread crumbs
  • 1TBS minced flat leaf parsley
  • 2tsp finely minced rosemary
  • 1TBS olive oil
  • 1-2TBS butter
  • salt
  • black pepper

Preheat oven to 375°F.

Remove any fat and silver skin from pork. Season well with salt and pepper. Sprinkle all over with flour. Pat flour to stick.

Mix beaten egg with milk in shallow dish.

Mix panko, parsley and rosemary in another shallow dish or plate.

Heat oil in oven proof skillet large enough to hold tenderloin.

Dip tenderloin in egg-milk mixture and roll to coat.

Roll tenderloin in panko mixture pressing to coat all over completely.

When oil is hot, brown tenderloin for two to three minutes per side.

Place skillet in oven and roast for 10 minutes. Check temperature. Should be 145-150°F. Depending on thickness of tenderloin, meat will likely need additional time, add the butter to the pan and add any leftover crumbs. Return to oven and cook five to ten minutes to get temperature to 145°F in thickest part.

Remove meat to plate and cover with foil and rest for 5 to 10 minutes.

Slice diagonally to 3/4 to 1 inch thick slices.
Serve with:

Vegetable Starch
Green Beans Noodles
Broccoli Austrian-Style Potato Salad (Erdäpfelsalat)
Asparagus Spaetzle
Green Salad French Fried Potatoes
Medallions of Pork in Milk & Honey

Medallions of Pork in Milk & Honey

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Yield: 3 to4 Servings
Scott Nowell

November 1996: This may be a variation on a Jacques Pepin recipe that I saw on PBS. It’s been so long I really don’t remember, so let’s just say it’s my original. The idea for using Juniper Berries comes from a sauce I was served on venison at Windows on the World at the top of the World Trade Center in NYC in the mid 80’s.

  • ½cup milk
  • 2TBS honey
  • 1½oz gin
  • 12juniper berries crushed lightly
  • 1½lb whole pork tenderloins, trimmed with all silver-skin removed
  • 2TBS olive oil

Cut pork into slices about 3 inches thick. Stand slices one at a time on end in a quart freezer bag and pound with mallet or bottom of pan until about 1/2 inch thick. Move each pounded slice into a gallon freezer bag.

Pour milk into non metallic dish. Mix honey into milk. Honey will mix better if heated for a few seconds in microwave. Mix honey and milk until honey is dissolved. Add gin and crushed juniper berries. Pore milk mixture into pork and marinate at room temperature for 1 hour.

Heat oil in sauté pan over medium high heat until oil is quite hot. It will shimmer in the pan. Drain pork and pat dry with paper towels. Sauté pork medallions at high heat until browned on one side. Turn and cook other side. Pork should be cooked to at least 140°F. Honey will caramelize on pork and form very dark spots.

Serve alone or with accompanying sauce.

Brown Sauce

  • 1TBS butter or oil
  • 2TBS flour
  • 12oz water
  • 1tsp heaping Better Than Bouillon Beef
  • 1tsp heaping Better Than Bouillon Chicken
  • 1½oz gin
  • 12juniper berries crushed lightly

Add butter or oil to pan after removing pork. Melt over medium high heat, scraping bits from bottom of pan. Add flour and cook for a few minutes to form a light brown roux. Add water and BTB and whisk to mix. When sauce boils, lower temperature and simmer for a few minutes, stirring with whisk often. Add some cornstarch slurry to thicken if desired. Remove from heat and stir in a TBS of soft butter.

Serve with pork.