Pork Tenderloin Scaloppine with Balsamic Citrus Sauce
User Reviews
5
Pork Tenderloin Scaloppine with Balsamic Citrus Sauce
Description
Pork Tenderloin Scaloppine with Balsamic Citrus Sauce uses sliced, thin pork tenderloin pounded to about a quarter-inch thickness, then pan-seared briefly in butter and olive oil. The short cooking time results in a well-browned but moist pork with a delicate rosy center. Removing the meat while preparing the sauce preserves those textures.
The sauce starts by softening minced shallots in a little butter with honey, then adding chicken stock and orange juice to deglaze the pan and reduce liquids for concentrated flavor. Heavy cream brings richness and a slight thickening, while balsamic vinegar adds acidity and depth. Finishing with fresh orange zest adds brightness and aroma.
This scaloppine pairs well with simple sides like steamed vegetables or light grain dishes, as the sauce carries sufficient flavor without heaviness. It fills the plate with a balance of sweet, tangy, and creamy notes enhancing the tender pork slices.
Having all ingredients ready before cooking is important due to quick cooking times. Timing the sauce reduction carefully ensures the right thickness without overcooking the cream. Serve immediately after plating for optimal texture and flavor balance.
Ingredients
- 1 pound pork tenderloin cut crosswise into 1/2 inch slices
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil
- 4 shallot finely minced
- 1 tablespoon honey
- ¾ cup chicken stock sodium free
- ¼ cup orange juice strained
- ¼ cup heavy cream
- 1 tablespoon balsamic vinegar
- orange fresh zest
Instructions
- Pound the tenderloin to about 1/4inch thick. Season with salt and pepper. Heat a large skillet over high heat and add the butter and oil.
- Cook the scaloppini in batches for 30 to 60 seconds on each side. They will be well browned on the outside and moist and slightly pink in the center
- Remove the scaloppini and place them to a warmed platter.
- Place the skillet over medium heat and add the shallots and honey. Cook stirring until the shallots are soft, 1 to 2 minutes.
- Increase the heat to high and add the chicken stock and orange juice. Boil, scraping up the browned bits from the bottom of the skillet with a wooden spoon, until reduced by half.
- Add the whipping cream and bring to a boil until the sauce thickens slightly about 1 minute.
- Add the balsamic vinegar, salt, and pepper to taste. Return the sauce to a boil, then spoon over the pork and serve immediately.
- Sprinkle the pork tenderloin scalloppini with orange zest
Notes
- Prepare all ingredients in advance to match the quick cooking process of the pork scaloppine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 94mg | 31% |
| Sodium | 66mg | 3% |
| Potassium | 487mg | 10% |
| Sugar | 6g | 12% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 16mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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