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Tenderloin: Pork Loin Scaloppini

Source of Recipe

Chef Francois


List of Ingredients

8 very thin pork loin scaloppini
8 half slices of boiled ham
8 slices of swiss cheese
1/2 cup of olive oil
1 1/2 cups of reduced chicken stock
1 small shallot diced
1/2 cup of Pere Magloire Calvados




Recipe

With a rolling pin, pound each pork loin 3 times. Prepare each portion with a slice of ham, cheese and another piece of pork. Season with salt and pepper. In a large stick free pan, heat the olive oil on medium high. Then simmer the meat for about 1:30. Flip the meat, add the shallot and Pere Magloire and cook for another minute. Add the chicken stock and cook in the oven for 6 minutes at 300.