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.
- 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
- 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.
- Sift together the flour and salt. Lightly dredge the pork and shake off any excess flour. Set aside.
- 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.
- 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.
- 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.