Pork Tenderloin Scaloppine with Balsamic Citrus Sauce

  • 10 mins total
  • 5 mins prep
  • 5 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

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.

Giangi's Kitchen Signature

 

Nutrition Facts
Pork Tenderloin Scaloppine with Balsamic Citrus Sauce
Amount Per Serving
Calories 275 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 5g 25%
Cholesterol 94mg 31%
Sodium 66mg 3%
Potassium 487mg 14%
Total Carbohydrates 7g 2%
Sugars 6g
Protein 23g 46%
Vitamin A 5%
Vitamin C 9.4%
Calcium 1.6%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Pork Tenderloin Scaloppine with Balsamic Citrus Sauce

  • 10 mins total
  • 5 mins prep
  • 5 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 1 pound cut crosswise into 1/2 inch slices pork tenderloin
  • 2 tablespoons olive oil
  • 3 to 4 minced shallots
  • 1 tablespoon honey
  • 3/4 cup sodium free chicken stock
  • 1/4 cup strained orange juice
  • 1/4 cup heavy cream
  • 1 tablespoon balsamic vinegar

Instructions

  1. 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

  2. Remove the scaloppini and place them to a warmed platter.

  3. 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.

  4. 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.

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