Pork Scaloppine with Prosciutto, Sage & Caramelized Lemon

Pork Scaloppine with Prosciutto, Sage & Caramelized Lemon
Photo by Scott Phillips

Ingredients

  • 18 medium or 12 large fresh sage leaves
  • ½ cup homemade or low-salt chicken broth
  • 6 slices prosciutto, preferably imported
  • 1/3 cup sweet vermouth; more to taste
  • Kosher salt and freshly ground pepper
  • 3 Tbs. all-purpose flour
  • 2 Tbs. unsalted butter
  • + 3 more ingredients
    • 1 small pork tenderloin (about ¾ pound)
    • 3 Tbs. vegetable oil
    • 2 to 3 lemons

Trim a thick slice off each end of one of the lemons, and then cut 1/8-inch-thick slices from the lemon center—you need 12 slices, so you may need a second lemon. Juice the ends and enough of the remaining lemons to obtain 1/4 cup juice. Set the slices and juice aside. Heat the oven to 200°F. Se...

View full recipe at Fine Cooking

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