Pork Scaloppine with Mustard and Rosemary
Pork scaloppine served with a zesty Dijon mushroom sauce seasoned with fresh rosemary.
1 pound pork tenderloin
1/3 cup all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, fined minced
3/4 cup chicken broth
2 tablespoons Dijon-style mustard
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
- Trim fat from meat. Cut meat crosswise into 1-inch-thick slices. Place each slice between two pieces of plastic wrap. With the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap.
- In a shallow dish combine flour, pepper and salt. Coat meat with seasoned flour, shaking off excess.
- In a large skillet heat butter and oil over medium-high heat. Add half of the meat and cook for 3 to 4 minutes or until golden brown on out side and slightly pink in center, turning once. Remove from skillet, reserving drippings in skillet. Keep warm while cooking remaining meat.
- Reduce heat to medium. Add mushrooms,rosemary and garlic to drippings in skillet. Cook and stir until until mushrooms are tender. Add broth, scraping up any browned bits on bottom. Bring to boiling. Boil gently about 5 minutes or until reduced by half. Stir in mustard, lemon peel and lemon juice. Heat through.
- Spoon mushroom mixture over meat to serve.
Makes 4 servings.