Pork Scaloppini with Mustard Creme

Pork Scaloppini with Mustard Creme

Nicole 3

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


25 m servings 459 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 30 Ratings


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 ...

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 t...

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. Af...