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Pork Scallopini with Butter Caper Sauce


Pork Scallopini

Pork Scallopini

S. Wongkaew

The pork tenderloin is the perfect cut of meat for this scallopini dish. The pork is lightly floured, pan-fried then served with a delicate sauce of butter, lemon and capers.

I always tenderize the pork by gently flattening it with a rolling pin. This helps to soften the meat even further and results in melt-in-your-mouth pork.

I love to serve this dish with a side of peppery watercress & avocado salad. For a sweeter accompaniment, try this roasted beet & mango salad.


  • 2 pork tenderloins
  • 1/4 cup of all-purpose flour for dredging
  • 1/2 tsp sea salt
  • 1/2 cup of butter
  • 50 mls of dry white wine
  • 2 tablespoons of capers
  • Juice from 1/2 a lemon
  • Olive oil for frying


  1. Cut the the pork tenderloin into 1 1/2 inch rounds. Place in between plastic wrap and gently flatten with a rolling pin until about 1/2 the thickness.
  2. Sift together the flour and salt. Lightly dredge the pork and shake off any excess flour. Set aside.
  3. Prepare the sauce. Melt the butter in a saucepan over a medium heat. Add the wine and simmer gently for a few minutes to let the alcohol evaporate. Add the lemon juice, stir well and taste. You may need to add a pinch of sea salt. Add the capers and stir again. Remove from heat and set aside.
  4. Heat about 1 tablespoon of olive oil in a large fry-pan over a medium heat. Once the oil is hot, cook pork in batches, 2-3 minutes on each side or until golden. Drain on paper towels.
  5. Heat the butter sauce up again if you need to then arrange the pork scallopini on serving plates. Spoon on the butter sauce and serve.

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