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Pork Scallopini With Butter Caper Sauce
I wanted to eat pork scallopini last night, but was a tad lazy and did not feel like pounding out my own pork loin. So, instead, I stopped by my neighborhood Save-On Foods downtown and politely told the man behind the meat counter that I was looking for a few pieces of their schnitzel, but without the breading.
A lesson to all – don’t be afraid to have a conversation with your butcher.
Nico kindly offered to pound out some loin for me while I picked up the rest of my groceries. When I returned he had 500 grams of perfectly portioned Alberta Pork loin for me.
When I got home I whipped up a meal that combines three things I find delicious: pork, butter and capers. I hope you enjoy this simple and quick recipe.
Pork Scallopini With Butter Caper Sauce
500 g pork tenderloin or pork loin, pounded thin
2 tbsp capers
½ cup white wine
1 ½ tbsp lemon juice
2 tbsp canola oil
2 tbsp butter
½ cup flour
salt and pepper to taste
Directions:
- If using pork tenderloin or loin, cut out to ½ inch slices or strips and pound thin between plastic wrap with a meat mallet.
- Season pork with salt and pepper and dredge in flour, shaking off any excess.
- Heat 1 tbsp canola oil in a large sauté pan or cast iron skillet over medium heat. Add 1 tbsp butter and melt, swirling to coat bottom of pan.
- Add pork pieces in a single layer and cook, flipping once, until both sides are golden brown; approximately 3 – 4 minutes per side. Transfer to a plate and cover with foil or a lid.
- Heat remaining oil in skillet. Add the capers, white wine and lemon juice. Allow to mixture to reduce slightly before adding remaining tablespoon of butter. Mix slowly to incorporate and immediately remove from heat.
- Spoon sauce over pork and serve.
