Bluesky at Home » Recipes » Why and How You Should Make Pork Scaloppine

Why and How You Should Make Pork Scaloppine

Last week I shared with my e-mail subscribers a cooking lesson, a cooking video, and a great recipe.  (Every Friday I share all those goodies and I hope you’ll sign~up for the extras.) Today I want to share with you the same techniques, but with a different recipe.

I covered ~

Why I Love Pork Tenderloin

  1. It’s relatively inexpensive
  2. It’s so versatile
  3. It can serve several people
  4. It’s readily available in your local grocery store

Why You Should Make Pork Scaloppine

  1. It’s quick
  2. It’s easy
  3. It feeds alot of people
  4. It’s delicious

So now, let’s get to the HOW

How to Make Pork Scaloppine

Why and How You Should Make Pork Scaloppine

Pork tenderloin is from the back of the pig, along the backbone. Just like a beef tenderloin ~ it’s tender and has a thick end and a thin end ~ the tail. Unlike beef tenderloin, it usually is packaged in 2’s, in kryovac. It often comes pre-seasoned or pre-marinaded. I avoid those options ~ just added salt and sugar and I like to season it myself.

Why and How You Should Make Pork Scaloppine

Regardless of the way that you are going to prepare pork tenderloin, you first have to remove the excess fat and silver skin ~ a fibrous, shiny covering. It’s tough and chewy and you ABSOLUTELY do not want to skip this step.

I use my boning knife because it’s flexible. A utility knife or thin-blade meat slicer would also work. Poke the point of the knife into the silver skin and lift up, holding the silver skin with your fingers. Slice the knife between the silver skin and the meat until you have removed it from the meat. It will take a few repeats to get it all.

Why and How You Should Make Pork Scaloppine

Here is a great video explaining the procedure

After trimming the pork tenderloins of excess fat and silver skin , slice each tenderloin into 1/2~inch slices. I got about 16 1/2-inch slices from 1 tenderloin; depending on the size of your appetite, that could be 2~4 servings. Lay the slices flat on a cutting board and cover with plastic wrap.

Why and How You Should Make Pork Scaloppine

With the flat side of a meat mallet, pound each slice until almost paper thin and about 3 ~ 5 inches in diameter.

How and Why Pork Scaloppine Should Be on Your Menu

If you have more than you need, place the scaloppine slices between wax paper squares and wrap in plastic wrap, then foil, label and freeze. They defrost really quickly.

Why and How You Should Make Pork Scaloppine

Combine flour, salt and pepper in a shallow pie plate. Sometimes, I’ll add cayenne, herbs de provence or garlic or onion powder. Preheat oven to 300 degrees F.
Why and How You Should Make Pork Scaloppine
Dredge each scaloppine in the flour and shake off excess flour.
Why and How You Should Make Pork Scaloppine
Heat 2 tablespoons canola oil in a hot sauté pan.  Place a few scaloppine in the pan and quickly sear on each side until slightly brown. Do not crowd the pan.
Why and How You Should Make Pork Scaloppine
As the scaloppine cook, little bits of crust will develop in the pan. This happens whenever you sauté any meat or poultry in a skillet. The fond is the flavor basic for your sauce.
Why and How You Should Make Pork Scaloppine
As the scaloppine are cooked, place on a sheet pan.  Place in the oven to stay warm while you cook the remaining scaloppine and make the sauce.
At this point, you can add any sauce you like. I decided to make a Roasted Mushroom~Garlic Sauce.
I love this dish. It’s simple, but elegant at the same time. I served the pork scaloppine with roasted fingerling potatoes and green beans.
Why and How You Should Make Pork Scaloppine
Sweet Sweet was a happy man. I hope that you’ll try to make pork scaloppine. You’ll thank me.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.