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Gallery Recipe Summary Servings: 2

Ingredients Ingredient Checklist 1 pork tenderloin, about 10 to 14 ounces, cut into 4 pieces, crosswise 3 tablespoons olive oil Coarse salt and freshly ground pepper 1 shallot, minced 1 tablespoon cognac 1/4 cup Homemade Chicken Stock 1 tablespoon grainy mustard 3 tablespoons heavy cream 2 tablespoons finely chopped plum tomato 1 tablespoon finely chopped basil 2 heads radicchio, quartered 1 teaspoon balsamic vinegar

Gallery

Recipe Summary Servings: 2

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

Ingredients

Ingredients

  • 1 pork tenderloin, about 10 to 14 ounces, cut into 4 pieces, crosswise 3 tablespoons olive oil Coarse salt and freshly ground pepper 1 shallot, minced 1 tablespoon cognac 1/4 cup Homemade Chicken Stock 1 tablespoon grainy mustard 3 tablespoons heavy cream 2 tablespoons finely chopped plum tomato 1 tablespoon finely chopped basil 2 heads radicchio, quartered 1 teaspoon balsamic vinegar

Directions

Stand pork tenderloin pieces on end between two layers of plastic wrap. Pound meat to a 1/4-inch thickness with a rolling pin; set aside.

Heat 1 tablespoon olive oil in a 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 to 3 minutes per side.) Transfer meat to a platter, and keep warm. Pour off any excess fat from skillet, and discard. Meanwhile, heat a grill pan over medium-high heat.

Return skillet to heat, add the shallot, and cook for about 1 minute. Remove skillet from heat, and deglaze with cognac. Return skillet to stove, and carefully ignite with a match. When flames subside, add chicken stock and mustard; reduce to thicken, 1 to 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.

Meanwhile, toss radicchio with remaining 2 tablespoons olive oil and salt and pepper to taste. Place on preheated grill pan, turning as it begins to color. Remove from grill pan, drizzle with balsamic vinegar, and serve with pork scaloppine.

Reviews

 Add Rating & Review     9 Ratings   5 star values:        2    4 star values:        0    3 star values:        4    2 star values:        3    1 star values:        0

Reviews

Add Rating & Review     9 Ratings   5 star values:        2    4 star values:        0    3 star values:        4    2 star values:        3    1 star values:        0

Add Rating & Review

9 Ratings 5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 3 1 star values: 0

9 Ratings 5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 3 1 star values: 0

9 Ratings 5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 3 1 star values: 0

  • 5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 3 1 star values: 0

    All Reviews for Pork Scallopine with Tomato Basil Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork Scallopine with Tomato Basil Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest