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Pork Scaloppini

Source of Recipe

apcu Calendar


List of Ingredients

1 large pork tenderloin (about 1 pound)
cut into 4 equal pieces and pounded to 1/4" thick
5 Tablespoons unsalted butter, divided
2 cloves garlic, minced
3/4 cup chicken broth
2 Tablespoons lemon juice
1 teaspoon brown sugar
1 Tablespoon finely chopped fresh parsley



Recipe

Dry cutlets with a paper towel and season with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium heat. Cook 2 cutlets until golden brown and cooked through, about 1-2 minutes per side. Transfer to a plate and cover with foil. Repeat with an additional tablespoon of butter and the remaining 2 cutlets.

Add garlic and 1 tablespoon butter to the skillet and cook for 30 seconds. Stir in broth, lemon juice, sugar, and any accumulated pan juices and simmer until slightly thickened, about 5 minutes. Remove from heat and whisk in 2 tablespoons butter and parsley. Pour sauce over cutlets and serve.