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Pork tenderloin scaloppini with prosciutto, pears and sage

SERVINGS
4 servings
RATE THIS RECIPE
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SERVINGS
4 servings
RATE THIS RECIPE
(0)

Ingredients

For the tenderloin
  • 1 1/4 pound pork tenderloin, trimmed, cut crosswise into 1-inch thick slices
  • 10 pound to 12 fresh sage leaves
  • 1 pound thinly sliced piece of prosciutto di parma
  • 4 tablespoon unsalted butter
  • 4 tablespoon firm but ripe green anjou pears, halved, cored, and cut into 1/2-inch dice
  • 1 tablespoon granulated sugar
  • 3 tablespoon extra-virgin olive oil
  • For the sauce
  • 1 1/4 pound pork tenderloin, trimmed, cut crosswise into 1-inch thick slices
  • 10 pound to 12 fresh sage leaves
  • 1 pound thinly sliced piece of prosciutto di parma
  • 4 tablespoon unsalted butter
  • 4 tablespoon firm but ripe green anjou pears, halved, cored, and cut into 1/2-inch dice
  • 1 tablespoon granulated sugar
  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon minced shallots
  • 1/4 cup pear brandy (plus 2 additional tablespoons)
  • 1/2 cup chicken broth
  • 2 tablespoon heavy cream
  • Preparation

    Baking Directions:

    Place pork slices between two pieces of plastic wrap and using a meat mallet, poundpork slices to 1/4-inch thick or thinner.

    Top each piece with a sage leaf and slice ofprosciutto.

    Push down with palm of hand to make prosciutto stick and set aside.

    Dothe same with remaining slices until all are complete.

    Melt 1 tablespoon butter in large nonstick sauté pan over high heat.

    Reduce heat,add pears and sugar, and saute until caramelized but not mushy, about 2 to 3minutes.

    Remove from pan and set aside.

    Melt 2 tablespoons butter and 3 tablespoons extra-virgin olive oil in large nonsticksaute pan over high heat.

    Season pork scaloppini with freshly ground black pepper(no salt).

    Working in two batches, add cutlets and saute for 1 1/2 minutes on each side.

    Transfer cutlets to a platter as you proceed until all have been cooked.

    Melt 1 tablespoon butter over medium heat in the same skillet.

    Add shallots andsaute for 2 minutes.

    Add 1/4 cup pear brandy, reduce to a glaze, then add chickenbroth.

    Reduce to a third, then add heavy cream and 2 tablespoons pear brandy; boiluntil sauce thickens.

    Add caramelized pears and remove from heat.

    Arrange porkscaloppini on platter, top with sauce, and serve.

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