Pork Scaloppine with Cranberry Sauce
Scaloppine is Italian for a thin cutlet. This dish is quick enough for a weekend meal, yet elegant enough for a special dinner. Serve with baked sweet potatoes and buttered Brussels sprouts or green beans.
4 boneless pork loin cutlets, pounded to 1/4-inch thickness
4 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons vegetable oil
1/4 cup red wine vinegar
3 tablespoons granulated sugar
3 cups chicken broth
1 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup fresh or frozen cranberries
1/4 cup cranberry liqueur
- Mix together flour, salt and pepper. Dredge the scaloppine in flour mixture, shaking off excess. In heavy skillet, saute the pork in hot oil, turning once, just until browned. Arrange the pork on a serving platter and dress with some of the heated sauce.
- For Sauce: Cook together vinegar and sugar in a small saucepan until sugar is dissolved. Add stock and simmer for 5 minutes. In a skillet saute onion in the butter until onion is browned. Add flour, stir briskly and whisk in stock mixture. Bring to a boil and cook and stir for 5 minutes. Stir in cranberries and liqueur and simmer for 5 minutes.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.