Pork Scallopini with Caper Sauce Recipe

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Pork Scallopini with Caper Sauce Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min

Ingredients

  • 2 pork tenderloins (1 pound each)
  • 1 cup 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
  • SAUCE:
  • 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

Directions

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

Nutritional Facts

1 serving: 321 calories, 20g fat (12g saturated fat), 113mg cholesterol, 710mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 27g protein.

  • 2 pork tenderloins (1 pound each)
  • 1 cup 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
  • SAUCE:
  • 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
  1. 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.
  2. 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.
  3. Bake at 450° for 15-20 minutes or until a meat thermometer reads 160°.
  4. 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

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