Pork Tenderloin Scaloppine Perugina Recipes

PORK SCALLOPINI WITH BUTTER CAPER SAUCE

Steps:

• 1. Slice the pork tenderloin into ½ inch slices on a diagonal.
• 2. Pound thin between plastic wrap with a meat mallet.
• 3. Sift together the flour and salt.
• 4. Lightly dredge the pork and shake off any excess flour.
• 5. In a large skillet, heat the olive oil over medium heat.
• 6. Cook the pork 2-3 minutes on each side or until golden and transfer to a warm plate.
• 7. Wipe out skillet.
• 8. Heat a tablespoon of butter in skillet.
• 9. Add the capers, white wine and lemon juice.
• 10. Allow to reduce just a little before adding the final tablespoon of butter.
• 11. Mix slowly to incorporate and remove immediately from the heat.
• 12. Spoon the sauce over the pork and serve.

BREADED PORK SCALLOPINE WITH MUSHROOM SAUCE

Steps:

• Heat the oven to 180 degrees F.
• Cut the tenderloin crosswise into 8 slices, each about 1 1/2 ounces. Pound the slices until they are about 1/4-inch thick, then sprinkle them with 3/4-teaspoon of the salt and pepper.
• Beat the egg thoroughly with a fork in a shallow bowl.
• Combine the bread crumbs and the cheese in another shallow bowl. Dip the slices of meat into the egg to lightly coat each side, let the excess drip off, and dip the meat into the crumb mixture until well coated on each side. Arrange the breaded meat on a platter.
• Divide the olive oil between two nonstick skillets and heat until hot but not smoking. Arrange 4 scaloppine in each skillet so that they don't overlap and sauté over high heat for about 1 1/2 minutes on each side, or until nicely browned. Arrange on a clean platter, and keep warm in the oven.
• Add the butter and onion to one of the skillets, and sauté onion over high heat for 1 minute or until slightly softened.
• Add the mushrooms and the remaining 1/2-teaspoon salt and sauté for 2 to 3 minutes, until the mushrooms are lightly browned and most of their liquid has evaporated.
• Spoon the mushrooms over the scaloppine, sprinkle with the chives and lemon juice, and serve.

SPEEDY PORK SCALOPPINI

Steps:

• For the chops: Heat a heavy-bottomed skillet over medium heat. Season the pork chops with salt and pepper. Set aside.
• Mix together the milk and eggs in a shallow dish. Place a heaping 1/2 cup of flour onto a plate, add a pinch of salt and pepper and mix through. Add the panko to another plate and season with a pinch of salt and pepper.
• Bread the pork by dredging each chop first in the seasoned flour, shaking off the excess. Next, transfer to the egg/milk mixture, coating both sides. Then, cover with the seasoned panko. Set aside.
• Add the oil and 3 tablespoons of the butter to the skillet. Add the breaded chops and cook until golden and crisp, 2 to 2 1/2 minutes per side. Remove to paper towel-lined plate.
• Without cleaning the skillet, carefully add the capers and remaining 3 tablespoons butter, allowing the butter to melt. Sprinkle the remaining 2 tablespoons of flour over the melted butter and cook, stirring, for 30 seconds. Add the wine and stock and bring to a boil. Simmer until the sauce begins to thicken, about 2 minutes. Add 1 tablespoon of the lemon juice (or more to taste) and adjust the seasoning.
• For serving: Place the arugula on a platter and drizzle with the lemon juice. Shingle the pork chops on top. Drizzle the sauce over the pork chops and finish with the shaved Parmesan and parsley. Serve with the remaining lemon wedges and any extra sauce on the side.

PORK SCALOPPINE

Steps:

• Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
• Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
• Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.

PORK SCALLOPINI WITH GARLIC AND MUSHROOMS

Steps:

• Dredge pork in flour. In a hot skillet, brown meat in butter-oil combination.
• Stir in sherry, water, onion, garlic, pepper, salt, herbs.
• Cover and cook slowly 30 minutes, adding a little water if needed.
• Add mushrooms and cook, covered 15 minutes longer.
• (This recipe can also be used with veal, but reduce cooking time significantly.).

MUSHROOM PORK SCALLOPINI

Steps:

• Dredge pork slices in flour. In a large skillet, heat butter and oil. Brown pork on both sides in batches; remove and keep warm. Stir in the wine, water, onion, garlic and seasonings into drippings. Return pork to skillet, layering if necessary. Top with mushrooms., Cover and cook on low heat for 15-20 minutes or until meat is no longer pink. Serve with fettuccine.