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Pork Scaloppini with Mustard Creme

Pork Scaloppini with Mustard Creme

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Nicole

Nicole

This is a delicious and easy recipe. It smells great cooking and is perfect for entertaining guests.

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Dredge the pork tenderloin slices in the flour, and shake off the excess. Melt butter in a large skillet over medium-high heat. Cook the tenderloin in the hot butter until golden brown on both sides and no longer pink in the center, about 5 minutes. Remove to a platter and keep warm.
  2. Pour the vermouth into the skillet, and bring to a simmer; cook for 1 minute. Add the chicken broth and lime juice. Cook and stir until reduced by about half. Stir in the cream, yellow mustard, honey mustard, and allspice. Pour the sauce over the pork to serve.
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Reviews

ctmom
21

ctmom

6/26/2008

Okay, now I didn't doctor this much ... just by necessity: I didn't have cream so I used canned evaporated milk, as I often do in a pinch. (That's why I keep it in the house.) The first time I made it I just decided on it at the last minute as a way to use the pork I had thawed - huge hit. HUGE. Tonight I needed inspiration for dinner ... and no thawed pork ... so I made this with chicken. Again, huge hit. REALLY huge. Will become a staple. And yes, I use vermouth. This recipe is a good reason to keep it in the house.

Rebecca B.
15

Rebecca B.

12/22/2008

This is so quick and easy. I substitute red wine for the vermouth (only because I don't keep vermouth on hand)and use WAY less allspice- between 1/4 to 1/2 tsp. The flavor is delicious. I like to serve it with buttered noodles and peas. Great for a weeknight dinner.

Emma
13

Emma

3/31/2008

Great recipe. Very tasty. I also used garlic with the butter when browning the pork and subsituted red wine for vermouth as the earlier suggested, but I did not add any onions or tomatoes. After I added the cream and mustard I let the mixture simmer about another 15 min to further reduce it. Served it over egg noodles and it was great! Thanks.

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