Mr. Food: Pork Scaloppine

October 4, 2009

  • 1 pound pork tenderloin or boneless pork loin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 1 garlic clove, crushed
  • 2 tablespoons pickled green peppercorns, drained or 2 tablespoons capers, drained (see tip)
  • 1 teaspoon lemon juice
Cut pork crosswise into 8 slices. Place pork between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle pork evenly with salt and black pepper

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat until hot. Add garlic and half the pork; cook 2 minutes on each side. Transfer pork to a platter and keep warm. Repeat process with remaining oil, butter, and pork; transfer to platter.

Discard garlic. Add peppercorns and lemon juice to skillet; cook 30 seconds then pour sauce over pork, and serve immediately.

TIP: Pounding the pork loin tenderizes the meat and allows it to cook faster. A bit of tangy green peppercorn sauce flavors these pork medallions nicely. Look for pickled green peppercorns in the condiment aisle of your supermarket.

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