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 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
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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