PORK SCALOPPINE AND TOMATO BASIL SAUCE

By gaster16

Ingredients

• 1 pork tenderloin cut into 4 pieces crosswise
• 1 tablespoon olive oil,
• Coarse salt and freshly ground pepper
• 1 shallot minced
• 1 tablespoon cognac
• 1/4 cup chicken stock
• 1 tablespoon grainy mustard
• 3 tablespoon heavy cream
• 2 tablespoons finely chopped plum tomato
• 1 tablespoon finely chopped basil

Preparation

Step 1

Stand pork pieces on end between two layers of plastic wrap. Pound meat to 1/4” thickness with rolling pin, set aside. Heat 1 tablespoon olive oil in large skillet over medium-high heat until just smoking. Season pork on both sides with salt and pepper. Add meat to pan and cook until browned. There will be a release of juices on the surface of the meat after it has been turned, 2-3 minutes per side. Transfer meat to a platter, and keep warm. Pour off excess fat from skillet, and discard. Return skillet to heat, add shallot, cook for 1 minute. Remove skillet from heat and deglaze with cognac. Return skillet to stove, carefully ignite with a match. When flames subside, add chicken stock and mustard, reduce to thicken, 1-2 minutes. Add heavy cream, tomato, basil and salt and pepper to taste. Cook until heated through, about 1 minute. Remove from heat and serve sauce over pork.