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Pork Tenderloin Scaloppine with Balsamic Citrus Sauce

Course Main Course, Pork
Cuisine French
Keyword balsamic, citrus, pork tenderloin
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Calories 275 kcal


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


  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.

Nutrition Facts
Pork Tenderloin Scaloppine with Balsamic Citrus Sauce
Amount Per Serving
Calories 275 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 94mg31%
Sodium 66mg3%
Potassium 487mg14%
Carbohydrates 7g2%
Sugar 6g7%
Protein 23g46%
Vitamin A 250IU5%
Vitamin C 7.8mg9%
Calcium 16mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.