Pork Scaloppini with Mustard Creme Recipe

Directions

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.
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.

Nutrition

Amount Per Serving (2 total)

Calories
459 cal
23%

Fat
31.4 g
48%

Carbs
15.4 g
5%

Based on a 2,000 calorie diet

Reviews (20)

Rate This Recipe

ctmom

Jun. 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..." See more 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.

Dec. 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 serv..." See moree it with buttered noodles and peas. Great for a weeknight dinner."

Emma

Mar. 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 ..." See moreadded 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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