Wednesday, July 12, 2017
Lemony Scaloppine of Pork
Jonathan Ernst for The Washington Post
COOKING FOR ONE NOV 11, 2009
Serve with rice or mashed potatoes in winter, or with anything from the garden in summer.
About 2 1/2 ounces/70g pork tenderloin, trimmed from the thick end (see related recipe)
Freshly ground black pepper
1 teaspoon light olive oil
2 teaspoons unsalted butter
4 very thin slices lemon, plus 1/2 lemon for squeezing
1 large shallot, cut into paper-thin slices
2 to 3 tablespoons low-sodium chicken broth or water
1 1/2 teaspoons capers, rinsed
Leaves from a few sprigs flat-leaf parsley, chopped, for garnish
A Small Roast Pork Tenderloin
Warm a plate in a 200-degree oven until nicely heated.
Tilting the knife slightly on the diagonal, cut the piece of pork tenderloin into 3 diagonal slices.
Place each slice on a medium piece of plastic wrap or wax paper; fold the wrap or paper over the meat and use a meat mallet or skillet to pound to an even thickness (about 1/4 inch) to form 3 scaloppine.
Place just enough flour on a plate or a sheet of wax paper to coat the scaloppine; season the flour with salt and pepper to taste. Lightly coat the scaloppine on both sides, shaking off any excess flour.
Heat the oil over medium-high heat in a skillet just large enough to cook the scaloppine simultaneously, then add the butter. Once it has melted and begun to sizzle, add the scaloppine along with slices of lemon and shallot. Cook the meat for less than 1 minute on each side (it should lose all traces of pink), then transfer to the warmed plate (now out of the oven).
Squeeze most of the juice from the half-lemon into the skillet, then add the chicken broth or water and cook (still over medium-high heat) for a few minutes until lightly thickened. Add the capers, then return the scaloppine to the skillet just to heat through. Taste and adjust seasoning or add lemon juice as needed.
Transfer sauce and meat to the warm plate, and scatter a little parsley on top.
Adapted from "The Pleasures of Cooking for One," by Judith Jones (Knopf, 2009).
Tested by Joe Yonan and Judith Jones.
Calories per serving: 226
% Daily Values*
Total Fat: 16g 25%
Saturated Fat: 7g 35%
Cholesterol: 67mg 22%
Sodium: 395mg 16%
Total Carbohydrates: 6g 2%
Dietary Fiber: 0g 0%