Pork tenderloin are wonderful . Not only are they tender and tasty, they take a very short time to prepare and cook. Tonight tenderloin is a very simple recipe from the “Joy of Cooking”. These scaloppines are cut thinner and cook very quickly, so please do not walk away from the stove once you have started cooking.
Tonight’s Menu February 17, 2010
Pork Tenderloin Scaloppine with Balsamic Citrus Sauce
Potatoes Sautéed in their Skins
PORK TENDERLOIN SCALOPPINE WITH BALSAMIC CITRUS SAUCE
1 Pound pork tenderloin, cut crosswise into ½-inch thick slices
Salt and pepper
1 ½ teaspoon butter
1 ½ teaspoon olive oil
3 to 4 tablespoons minced shallots
1 tablespoon honey
¾ cup chicken stock
¼ cup strained fresh orange juice
¼ cup heavy cream
1 tablespoon balsamic vinegar
Salt and pepper to taste
Pound the tenderloin to about ¼ inch thick. Season with salt and pepper. Heat a large skillet over high heat and add the butter and oil. Cook the scaloppine 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 scaloppine to a warmed platter. Place the skillet over medium-high 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.
POTATOES SAUTEED IN THEIR SKIN
1 pound small, firm smooth skinned potatoes
2 tablespoons unsalted butter
Salt and Pepper
2 tablespoons freshly minced parsley
Scrub the potatoes well, but do not peel them. Steam until cooked through, about 20 minutes. Allow to cool. This step can be prepared several hours in advance.
Just before serving the potatoes, cut them in quarters (or half if small potatoes are used). Melt the butter in large sauté pan over medium-high heat. When the butter begins to sizzle, add the potatoes, and shuffling the pan vigorously back and forth across the burner, sauté them until golden brown on all sides, about 5 minutes. Place the potatoes in a large serving bowl and season them liberally with salt and pepper. Sprinkle on parsley, toss gently, and serve.
1 bunch of broccoli
1 tablespoons olive oil
1 teaspoon lemon juice
Steam the broccoli until tender. Drain and place in a bowl. Add a sprinkle of salt the olive oil and the lemon juice. Can be served hot or cold.