Imagine a dish that transforms an ordinary weeknight dinner into a culinary masterpiece – our Pork Tenderloin Scaloppine with Balsamic Citrus Sauce is exactly that magic! This Italian-inspired recipe combines tender, perfectly seared pork medallions with a luxurious sauce that balances tangy balsamic vinegar and bright, zesty orange, creating a symphony of flavors that will have your family and guests begging for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin, sliced
- 1/2 cup balsamic vinegar
- 1 orange, juiced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Begin by preparing the pork tenderloin. Slice the pork tenderloin into 1/2-inch thick medallions. This will help them cook evenly and quickly.
- Season the pork slices generously with salt and pepper on both sides. This will enhance the flavor of the meat.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Make sure the oil is hot but not smoking before adding the pork.
- Carefully place the pork medallions in the skillet in a single layer, making sure not to overcrowd the pan. You may need to do this in batches if your skillet is not large enough.
- Cook the pork for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C). Once done, remove the pork from the skillet and set aside on a plate, covering it loosely with aluminum foil to keep warm.
- In the same skillet, reduce the heat to medium and add 1/2 cup of balsamic vinegar. Scrape the bottom of the skillet with a wooden spoon to deglaze, incorporating any browned bits from the pork into the sauce.
- Add the juice of 1 orange to the balsamic vinegar in the skillet. Stir to combine, and let the mixture simmer for about 5 minutes, allowing it to reduce slightly and thicken.
- Once the sauce has thickened, taste and adjust the seasoning with salt and pepper as needed.
- Return the cooked pork tenderloin medallions to the skillet, turning them gently to coat in the balsamic citrus sauce. Let them cook together for an additional 2-3 minutes to warm through.
- To serve, plate the pork tenderloin scaloppine and drizzle the balsamic citrus sauce over the top. Garnish with fresh herbs for a touch of color and flavor.
- Enjoy your Pork Tenderloin Scaloppine with Balsamic Citrus Sauce with a side of your choice, such as roasted vegetables or a fresh salad.
Tips
- Slice the pork tenderloin when it's slightly chilled for more precise, even cuts.
- Pat the pork medallions dry with paper towels before seasoning to ensure a perfect golden-brown sear.
- Use a meat thermometer to check the internal temperature – 145°F is the sweet spot for juicy, perfectly cooked pork.
- Don't rush the sauce reduction; letting it simmer allows the flavors to concentrate and develop depth.
- If the sauce becomes too thick, you can thin it with a little water or additional orange juice.
- Choose fresh, high-quality balsamic vinegar for the most robust flavor.
- Let the meat rest for a few minutes after cooking to retain its juices and ensure maximum tenderness.
Nutrition Facts
Calories: 215kcal
Carbohydrates: g
Protein: 22g
Fat: 11g
Saturated Fat: g
Cholesterol: 60mg
