Pork Scaloppini
Scaloppini is an Italian dish that comes in many forms. “Scallops” or little pieces of meat are generally sautéed. Often dredged in flour, and sautéed in a variety of sauces. Most of our recipes are Gluten Free so we skip the dredging for the most part.
Pork Scaloppini
Pound the pork into thin wedges if you prefer, we find a 1 – 1.5 inch slice cooks up perfect – tender and juicy.
Ingredients
- 1 lb (454 gr) pork tenderloin, cut diagonally into 8 pieces
- 3 TBSP butter
- ½ cup white wine
- 1 cup cream
- 2 TBSP (20 gr) drained and rinsed capers
- Salt and pepper
- ½ tsp. parsley dried
- Lemon wedges for garnish
Instructions
- Cut pork into slices about 1 – 1.5 inches thick. Season with salt and pepper.
- In a skillet heat butter over medium high heat. When foaming, add pork slices.
- Sear on each side 3 minutes. You want a nice sear on each side to lend color and flavour to the cream. And the pork doesn’t sauté for that long, 13 minutes total so get it started!
- Remove pork from skillet and set aside for a few minutes.
- Add white wine to skillet, deglaze and reduce by half.
- Add capers and cream. Return to a simmer and add pork along with any juices to the skillet.
- Sprinkle with parsley.
- Simmer pork for 5 minutes uncovered in the cream to fully cook through.
- Serve immediately, individual plates or family style with pasta or rice.
Notes
The number of capers you have on your plate can change the taste of the dish. Cream and Chardonnay play well together, and a medium bodied red wine works as well.
We’ve paired:
- Quails’ Gate 2020 Rosemary’s Block Chardonnay ($60.00)
- Bonterra Organic Estates Merlot ($16.00)
- Kirkland Signature Chianti Classico Riserva ($15.00)