from my peeps
in our Pork Scaloppini, we made our own cutlets with pork tenderloin rather than relying on packaged pork loin cutlets. To vary the flavor, we found we could substitute an equal amount of fresh tarragon, chives, or basil for the parsley. Our recipe for Pork Scaloppini worked equally well served over egg noodles or with rice pilaf.
- 1large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded 1/4 inch thick
- Salt and pepper
- 5tablespoons unsalted butter
- 2garlic cloves, minced
- 3/4cup low-sodium chicken broth
- 2tablespoons lemon juice
- 1teaspoon brown sugar
- 1tablespoon finely chopped fresh parsley (see Test Kitchen Discoveries)
- 1. Pat cutlets dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium heat. Cook 2 cutlets until golden brown and cooked through, 1 to 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon butter and remaining cutlets.
- 2. Add garlic and additional 1 tablespoon butter to empty skillet and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, sugar, and any accumulated pork juices and simmer until slightly thickened, about 5 minutes. Off heat, whisk in parsley and remaining butter. Pour sauce over cutlets. Serve