Pork Scaloppone w/ Tomato Basil Sauce
Chef Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts, suggests trying this delicious Italian dish, which can be prepared in about 15 minutes.
To make scaloppine, Chris cuts the tenderloin into tournedos, slices about 1 1/2 inches thick. He places them, upright, between layers of plastic wrap, then pounds them with a rolling pin. (A tournedo laid flat during pounding will result in a stringy texture.) After cooking the scaloppine, Chris deglazes the pan with a splash of cognac; always remove a hot pan from the flame before adding liqueur.
PORK SCALOPPINE WITH TOMATO BASIL SAUCE
Makes 2 servings
1 pork tenderloin, about 10 to 14 ounces, cut into 4 pieces, crosswise
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 shallot, minced
1 tablespoon cognac
1/4 cup Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
1 tablespoon grainy mustard
3 tablespoons heavy cream
2 tablespoons finely chopped plum tomato
1 tablespoon finely chopped basil
2 heads radicchio, quartered
1 teaspoon balsamic vinegar
1. Stand pork tenderloin pieces on end between two layers of plastic wrap. Pound meat to a 1/4-inch thickness with a rolling pin; set aside.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until just smoking. Season pork on both sides with salt and pepper. Add meat to pan, and cook until browned. (There will be a release of juices on the surface of the meat after it has been turned, 2 to 3 minutes per side.) Transfer meat to a platter, and keep warm. Pour off any excess fat from skillet, and discard. Meanwhile, heat a grill pan over medium-high heat.
3. Return skillet to heat, add the shallot, and cook for about 1 minute. Remove skillet from heat, and deglaze with cognac. Return skillet to stove, and carefully ignite with a match. When flames subside, add chicken stock and mustard; reduce to thicken, 1 to 2 minutes. Add heavy cream, tomato, basil, and salt and pepper to taste. Cook until heated through, about 1 minute. Remove from heat, and serve sauce over pork.
4. Meanwhile, toss radicchio with remaining 2 tablespoons olive oil and salt and pepper to taste. Place on preheated grill pan, turning as it begins to color. Remove from grill pan, drizzle with balsamic vinegar, and serve with pork scaloppine.
RECOMMENDED READING
Chris Schlesinger and John Willoughby
“License to Grill” (William Morrow, 1997; $30)
“Lettuce in Your Kitchen” (William Morrow, 1998; $10)
“Salsas, Sambals, Chutneys, and Chowchows” (Quill, 1995; $15)
“The Thrill of the Grill” (William Morrow, 1990; $25); also available in paperback
“Your Kitchen” (William Morrow, 1998; $10)
“Salsas, Sambals, Chutneys, and Chowchows” (Quill, 1995; $15)
“The Thrill of the Grill” (William Morrow, 1990; $25); also available in paperback
MORE IDEAS
RECENT FEATURES
Sable Cookies
Simple Ways to Serve Figs
Lobster Club Hamburgers with Anne
TV PROGRAM GUIDE
RADIO TRANSCRIPTS
Q & A TRANSCRIPTS
SHOPPING:
MARTHA BY MAIL
Teacup and Cake Cutters, $45
Old-Fashioned Soda Syphon, $60
Simac® Ice Cream Machine, $498
Instant Cream Whipper, $52
Marzipan Kit, $78
COOKING & ENTERTAINING DEPARTMENT
PRODUCT SEARCH
List of Ingredients
Instructions
|
Â
Â
Â
|
member logon
