Sunday, May 7, 2017

Citrus Balsamic Pork Tenderloin

Yield: 4 servings

1 pork tenderloin, cut crosswise into 1/2-inch-thick slices
salt and pepper
1 tbsp olive oil
1 large shallot, finely minced
1 tbsp honey
1 pinch ground allspice
1 cup chicken stock
1 tablespoon lemon juice
1/4 cup heavy cream
1 tablespoon balsamic vinegar

1. Pat tenderloin slices dry, then pound them to a little less than 1/4 inch thick. Season with salt and pepper.
2. In a large skillet, heat the olive oil over high heat. Sear the scaloppini in batches for 30 to 60 seconds on each side. They should be well browned on the outside and moist and slightly pink in the center. Remove from heat.
3. In the same skillet, over medium heat, add the shallot, honey, and allspice. Cook, stirring, until soft, 1 to 2 minutes.
4. Increase the heat to high and add chicken stock and lemon juice. Boil, scraping up the browned bits from the bottom of the skillet with a wooden spoon, until reduced by half.
5. Add the cream and boil until the sauce thickens slightly, about 1 minute.
6. Add balsamic vinegar and additional salt and pepper to taste. Return the sauce to a boil, then spoon over pork and serve immediately.

Joy of Cooking

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