Kitchen Guy's
Pork Scaloppini

Contact Chef Jim Gray

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Here's what you need:
1 pound pork tenderloin, trimmed
5 tablespoons unsalted butter
6 ounces egg noodles
1/2 cup fresh chives, chopped
2 tablespoons fresh tarragon, chopped
1/2 cup dry vermouth
2 tablespoons capers, drained and chopped


Here's how to make it:

Cut the pork diagonally into 8 pieces. Gently pound each piece between 2 sheets of plastic wrap to 1/4-inch thickness with flat side of a meat  pounder or a rolling pin. Pat dry and season with salt and pepper. 

Heat 1 1/2 tablespoons butter in a heavy skillet over moderately high heat until foam subsides, then without crowding, saute half of pork, turning over once, until golden brown and about 4 minutes. Transfer with tongs to a plate and keep warm, covered. Saute remaining pork with 1 1/2 tablespoons butter in same manner. Reserve skillet with fat.

While meat is sautéing, cook noodles in a large pot of boiling salted water until just tender, then drain in a colander. Return to pot and toss with remaining 2 tablespoons butter, herbs and salt and pepper to taste.

Add vermouth and capers to skillet and deglaze by boiling, scraping up brown bits. Continue to boil until sauce is slightly thickened, about 1 minutes. 

Divide noodles among 4 plates and top with pork. Spoon the sauce over pork.

Send your questions and comments to me at chefjim@kitchenguy.biz