Pork tenderloin scaloppini with prosciutto, pears and sage

By Amandapants

Ingredients

• For the tenderloin
• 1 1/4 pounds pork tenderloin, trimmed, cut crosswise into 1-inch-thick slices
• 10 to 12 fresh sage leaves
• 1 thinly sliced piece of prosciutto di Parma
• 4 tablespoons unsalted butter
• 4 firm but ripe green Anjou pears, halved, cored, and cut into 1/2-inch dice
• 1 tablespoon granulated sugar
• 3 tablespoons extra-virgin olive oil
• For the sauce
• 1 tablespoon minced shallots
• 1/4 cup pear brandy (plus 2 additional tablespoons)
• 1/2 cup chicken broth
• 2 tablespoons heavy cream
• Salt and freshly ground black pepper

Preparation

Step 1

Place pork slices between two pieces of plastic wrap and using a meat mallet, pound
pork slices to 1/4-inch thick or thinner. Top each piece with a sage leaf and slice of
prosciutto. Push down with palm of hand to make prosciutto stick and set aside. Do
the same with remaining slices until all are complete.

Melt 1 tablespoon butter in large nonstick sauté pan over high heat. Reduce heat,
add pears and sugar, and saute until caramelized but not mushy, about 2 to 3
minutes. Remove from pan and set aside.

Melt 2 tablespoons butter and 3 tablespoons extra-virgin olive oil in large nonstick
saute pan over high heat. Season pork scaloppini with freshly ground black pepper
(no salt). Working in two batches, add cutlets and saute for 1 1/2 minutes on each side.
Transfer cutlets to a platter as you proceed until all have been cooked.

Melt 1 tablespoon butter over medium heat in the same skillet. Add shallots and
saute for 2 minutes. Add 1/4 cup pear brandy, reduce to a glaze, then add chicken
broth. Reduce to a third, then add heavy cream and 2 tablespoons pear brandy; boil
until sauce thickens. Add caramelized pears and remove from heat. Arrange pork
scaloppini on platter, top with sauce, and serve.