Peppercorn Pork Scaloppine
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Our mouths are watering just thinking about Peppercorn Pork Scaloppine. You won't have to wait too long though because dinner will be on the table in no time.
What You'll Need
- 1 pound pork tenderloin or boneless pork loin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 clove garlic, crushed
- 2 tablespoons pickled green peppercorns, drained, or 2 tablespoons capers, drained (see Note)
- 1 teaspoon lemon juice
What to Do
- Cut pork crosswise into 8 slices. Place pork between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle pork evenly with salt and pepper.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat until hot. Add garlic and half of pork; cook 2 minutes on each side. Transfer pork to a platter, and keep warm. Repeat process with remaining oil, butter, and pork; transfer to platter.
- Discard garlic. Add peppercorns and lemon juice to skillet; cook 30 seconds. Pour sauce over pork, and serve immediately.
Pounding the pork loin tenderizes the meat and allows it to cook faster. A bit of tangy green peppercorn sauce flavors these pork medallions nicely. Look for pickled green peppercorns in the condiment aisle of your supermarket.