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Pork scallopine with lemon and caper wine sauce

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Ingredients

  • 1 pork tenderloin (fillet) about 400-500g
  • bowl of plain flour for dusting
  • 1 tablespoon olive oil
  • 3 small shallots finely chopped
  • 1 lemon juiced
  • 200 ml/3/4 cup chicken or vegetable stock
  • 200 ml/3/4 cup white wine
  • 1 tablespoon capers small brined
  • 2 tablespoons flat leaf parsley finely chopped

Details

Preparation

Step 1

Slice the pork into half inch/2cm thick pieces and then gently pound them flat under parchment paper using a rolling pin or heavy tin until about 3mm thick. Season well and dust with flour. Heat a large non-stick frying pan over high heat until very hot. Heat 1 tsp of the oil and brown the pork about 1-2 minutes each side. You will need to brown them in batches adding a tiny bit of oil each time. Its important to keep the pan really hot or they will stick and need more oil. Remove from the pan and the remaining oil. Saute the shallot with some seasoning until soft. Add the lemon juice, stock and wine. Reduce until halved, about 5 minutes. Add the meat back in along with the capers. Cook for 5 minutes or until the pork is cooked through and hot. Sprinkle with chopped parsley. Serve with boiled puy lentils, crushed boiled new potatoes or blanched green beans.

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