Pork Scaloppini in Nut Sauce
Region: Italy
Category: Pork
Season: Any
Difficulty: Medium Difficulty

This velvety dish of pork scaloppini is covered with a nut sauce made with hazelnuts, walnuts, and almonds that are flavored with a mint, and orange-flavored cream sauce.  To make the scaloppini, pound the butterflied pork between two pieces of wax paper with a mallet if the butcher has not already done so.  It should be quite thin, about 1/4 inch thick.  If you have asked your butcher to do this make sure it is this thin, otherwise pound it more yourself.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 25 minutes

1 1/2 pounds pork tenderloin

1/3 cup shelled hazelnuts (preferably blanched)

1/3 cup shelled walnuts

1/3 cup blanched whole almonds

1/4 cup unsalted butter

1 small onion, finely chopped

1 garlic clove, finely chopped

Salt and freshly ground black pepper to taste

1 to 2 cups dry white wine

1 cup heavy cream

Zest of 1 orange

2 tablespoons finely chopped fresh mint

1. Place the pork tenderloin before you on a work surface and score it lengthwise down the middle.  Then carefully enlarge the scoring with slashes of your knife until you have two flaps that are attached.  This is butterflying.  Cut the tenderloin into 4 pieces then place each between two pieces of plastic wrap and pound with a mallet or the side of a cleaver until 1/4 inch thick.  Set aside.

2. Place the nuts in a food processor and grind until fine, about 1 minute.  Set aside. 

3. In a 14-inch saute pan (or 2 smaller ones), divide the butter and melt over medium-high heat, then cook the onion and garlic until translucent, stirring frequently so the garlic doesn’t burn, about 3 minutes.  Increase the heat to high and cook the pork, seasoned with salt and pepper, stirring or shaking the skillet, for 2 minutes a side.  Pour in 1 cup wine and let it reduce for a minute or two.  Remove the pork and keep warm.  Let the wine reduce for another minute.

4. Add the nuts to the pan and continue cooking, stirring, for 1 minute over high heat.  Add the cream, orange zest, and mint and continue cooking for 4 minutes.  Add more wine if the sauce gets too thick.  Return the pork to the pan and cook for 1 minute.  Serve immediately.

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Posted: 12/28/2006