Last week I shared with my e-mail subscribers a cooking lesson, a cooking video, and a great recipe. (Every Friday I share all those goodies and I hope you’ll sign~up for the extras.) Today I want to share with you the same techniques, but with a different recipe.
I covered ~
Why I Love Pork Tenderloin
- It’s relatively inexpensive
- It’s so versatile
- It can serve several people
- It’s readily available in your local grocery store
Why You Should Make Pork Scaloppine
- It’s quick
- It’s easy
- It feeds alot of people
- It’s delicious
So now, let’s get to the HOW
How to Make Pork Scaloppine
Pork tenderloin is from the back of the pig, along the backbone. Just like a beef tenderloin ~ it’s tender and has a thick end and a thin end ~ the tail. Unlike beef tenderloin, it usually is packaged in 2’s, in kryovac. It often comes pre-seasoned or pre-marinaded. I avoid those options ~ just added salt and sugar and I like to season it myself.
Regardless of the way that you are going to prepare pork tenderloin, you first have to remove the excess fat and silver skin ~ a fibrous, shiny covering. It’s tough and chewy and you ABSOLUTELY do not want to skip this step.
I use my boning knife because it’s flexible. A utility knife or thin-blade meat slicer would also work. Poke the point of the knife into the silver skin and lift up, holding the silver skin with your fingers. Slice the knife between the silver skin and the meat until you have removed it from the meat. It will take a few repeats to get it all.
After trimming the pork tenderloins of excess fat and silver skin , slice each tenderloin into 1/2~inch slices. I got about 16 1/2-inch slices from 1 tenderloin; depending on the size of your appetite, that could be 2~4 servings. Lay the slices flat on a cutting board and cover with plastic wrap.
With the flat side of a meat mallet, pound each slice until almost paper thin and about 3 ~ 5 inches in diameter.
If you have more than you need, place the scaloppine slices between wax paper squares and wrap in plastic wrap, then foil, label and freeze. They defrost really quickly.
- 2 pork tenderloins, trimmed
- 1 cup all-purpose flour
- kosher salt, for seasoning
- freshly ground black pepper
- 2~4 tablespoons canola oil
- Trim the pork tenderloins of excess fat and silver skin.
- Slice each tenderloin into ½~inch slices. Lay the slices flat on a cutting board and cover with plastic wrap. With the flat side of a meat mallet, pound each slice until almost paper thin and about 3 ~ 5 inches in diameter.
- Combine the flour, salt and pepper in a shallow pie plate. Preheat oven to 300 degrees F.
- Heat 2 tablespoons canola oil in a hot sauté pan. Dredge each scaloppine in the flour and shake off excess flour. Place a few scaloppine in the pan and quickly sear on each side until slightly brown. Do not crowd the pan. As the scaloppine are cooked, place on a sheet pan. Place in the oven to stay warm while you cook the remaining scaloppine and the sauce.
- 3 tablespoons unsalted butter
- 2 tablespoons canola oil
- 1 pound washed and trimmed cremini or button mushrooms or a combination, halved or quartered, if large
- 4 minced garlic cloves
- 4 tablespoons fresh flat-leaf parsley, large stems removed
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons dry white wine
- 1 cup whipping cream
- juice of ½ lemon
- Pre~heat the oven to 450 degrees F.
- In an oven~proof 10~inch skillet over medium~high heat, heat the butter and oil.
- Add the mushrooms, the minced garlic, 2 tablespoons of the fresh parsley, salt and pepper.
- Cook, stirring, until the mushrooms are lightly browned, about 3 minutes.
- Add the white wine, stir and transfer to the oven. Roast until the mushrooms are tender, about 8 minutes.
- Place the whipping cream in a small saucepan and heat over low heat.
- Remove the skillet from the oven and add the cream over low heat, stirring to combine and slightly thicken the sauce. Stir in the fresh lemon juice.
- Garnish the sauce with the remaining 2 tablespoons of chopped parsley.
- Taste and season with salt and pepper, if needed.