Pork Scaloppini

By Venzie

For the best flavor and texture in our Pork Scaloppini, we made our own cutlets with pork tenderloin rather than relying on packaged pork loin cutlets. To vary the flavor, we found we could substitute an equal amount of fresh tarragon, chives, or basil for the parsley. Our recipe for Pork Scaloppini worked equally well served over egg noodles or with rice pilaf.

Ingredients

• 1 large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded 1/4 inch thick
• Salt and pepper
• 5 tablespoons unsalted butter
• 2 garlic cloves, minced
• 3/4 cup low-sodium chicken broth
• 2 tablespoons lemon juice
• 1 teaspoon brown sugar
• 1 tablespoon finely chopped fresh parsley (see Test Kitchen Discoveries)

Preparation

Step 1

Serves 4

1. Pat cutlets dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter 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.

2. Add garlic and additional 1 tablespoon butter to empty skillet and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, sugar, and any accumulated pork juices and simmer until slightly thickened, about 5 minutes. Off heat, whisk in parsley and remaining butter. Pour sauce over cutlets. Serve.