Pork Scallopini with Caper Sauce Recipe
Pork Scallopini offers the true taste of Italy. Tender medallions are quickly browned, topped with prosciutto and cheese and then crowned with an amazing tarragon sauce.Jeff Olney, Seattle, Washington
- 2 pork tenderloins (1 pound each)
- 1 cup King Arthur Unbleached All-Purpose Flour
- 4-1/2 teaspoons salt
- 3 teaspoons pepper
- 1 tablespoon butter
- 4 thin slices prosciutto or deli ham, halved
- 4 ounces fresh mozzarella cheese, cut into eight slices
- 1/4 cup white wine or chicken broth
- 2 tablespoons white wine vinegar
- 1 tablespoon finely chopped shallot
- 1 tablespoon lemon juice
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 2 teaspoons heavy whipping cream
- 1/2 cup butter, cut into four pieces
- 4-1/2 teaspoons capers, drained
- Cut each tenderloin into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time, and shake to coat.
- In a large skillet, brown pork in butter in batches. Place eight pork slices in a greased 15-in. x 10-in. x 1-in baking pan. Layer with prosciutto and mozzarella; top with remaining pork.
- Bake at 450° for 15-20 minutes or until a meat thermometer reads 160°.
- Meanwhile, in a small saucepan, combine the wine, vinegar, shallot, lemon juice and thyme. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in cream. Gradually whisk in butter until butter is melted. Remove from the heat; strain. Stir in capers. Serve with scallopini. Yield: 8 servings.
Originally published as Pork Scallopini with Caper Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p54
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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