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Pork Tenderloin Scaloppine with Balsamic Citrus Sauce

Published on October 9, 2016 | Pork

We all have our favorite dishes that no matter what, they always are fail proof and can satisfy the hungriest of appetites. I have a few of those recipes. My personal secret arsenal to a night where I do not want to spend any time in my kitchen. I know that you know what I am referring to, right?   Tonight’s recipe of Pork Tenderloin Scaloppine with Balsamic Citrus Sauce has been my staple for the past 25 years or so.

So… here it is. Simple, easy and delicious from my kitchen to yours.  My only advice is to have all the ingredients ready before starting to cook as the cooking takes less than 10 minutes.

As a side dish you can prepare a mixed green salad, and or mashed potatoes, or roasted potatoes. White rice with butter, you may want to add peas for fun, goes well too as it plays wonderfully with the sauce. Just remember, what ever side dish you choose, start cooking them first.

Bon Appetit!!

Giangi

pork-tenderloin-with-citrus-balsamic-sauce

 

PORK TENDERLOIN SCALOPPINE WITH BALSAMIC CITRUS SAUCE

1 pound pork tenderloin, cut crosswise into 1/2 inch thick slices

Salt and pepper

2 teaspoons butter

2 tablespoons olive oil

3 to 4 tablespoons minced shallots

1 tablespoon honey

3/4 cup chicken stock, sodium free if possible

1/4 cup strained orange juice

1/4 cup heavy whipping cream

1 tablespoon balsamic vinegar

Salt and pepper to taste

Pound the tenderloin to about 1/4inch thick. Season with salt and pepper. Heat a large skillet over high heat and add the butter and oil. Cook the scaloppini in batches for 30 to 60 seconds on each side. They will be well browned on the outside and moist and slightly pink in the center

Remove the scaloppini and place them to a warmed platter.

Place the skillet over medium heat and add the shallots and honey. Cook stirring until the shallots are soft, 1 to 2 minutes. Increase the heat to high and add the chicken stock and orange juice. Boil, scraping up the browned bits from the bottom of the skillet with a wooden spoon, until reduced by half.

Add the whipping cream and bring to a boil until the sauce thickens slightly, about 1 minute. Add the balsamic vinegar, salt and pepper to taste. Return the sauce to a boil, then spoon over the pork and serve immediately.

Pork tenderloin pounded to 1/4 inch thick.

Pork tenderloin pounded to 1/4 inch thick. Seasoned with salt and pepper.

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