Pork Scallopine in Tomato Sauce
Yesterday afternoon I found a package of pork tenderloin defrosting on the counter. That morning Lorraine asked me what to get out for dinner, and I said, “I don’t care.” I’d cook whatever she got out, works for us!
We’ve been in a rut the last year, it seems like we keep making the same things over-n-over-n-over. Yeah, I know — we always have food on the table, things could be far worse.
I asked Patrick what he thought, and he didn’t have any ideas either. So I decided to do scallopine. But how to do it?
Pork Scallopine in Tomato Sauce
- 2 pork tenderloins, 2 to 3 lbs
- 3/4 cup flour
- 1 Tbsp paprika
- 1 tsp Costco no-salt seasoning
- butter & olive oil
- garlic salt
- 1/2 cup dry white wine
- 10 oz can condensed tomato soup
- 1/2 cup sour cream
Clean the tenderloins of excess fat and silverside. Cut in 2″ to 3″ pieces. Pound thin: Place a couple of pieces on a solid cutting board, cover with plastic wrap to avoid spattering, and pound thin (3/8″) with a good meat mallet. Repeat until all pork is processed.
Mix flour, paprika, and no-salt seasoning. Dredge pork in flour, shaking off excess.
Heat 2 Tbsp butter and 1 Tbsp olive oil over medium-high heat in a large saute pan until the butter sputters. I reduce the heat after the butter/oil is hot, typically to medium.
In a large saute pan, fry the pork in batches. Season lightly with garlic salt. Brown the pork on both sides, making sure to not overcook. If it’s still a bit pink in the middle it’s fine. The pork has to reach only 145 F to kill parasites, so rare pork is actually ok.
Note: I’m supposed to be on a low-sodium diet, so I use the no-salt seasoning plus small amounts of flavored salt. This produces flavorful food while cutting salt intake by probably 75%.
After each batch is browned remove to a covered dish and keep warm. Add more butter/oil as needed, bringing it up to temperature before adding the next batch of pork.
Add the wine and bring to a boil to deglaze the pan, scraping up browned bits. Boil until reduced by half.
Add the condensed soup and a can of water, stirring until smooth. Boil for 2 minutes and shut off heat. Stir in sour cream and stir until smooth. Add reserved pork, mixing to coat with sauce.
Serve over pasta.
Options:
The flour coating increases the amount of butter/oil required. I do a lot of dishes without a coating to reduce calorie count, any coating increases the amount of oil needed for sauting … but sometimes it’s nice to do it the old fashioned way. While this recipe can be done without the coating, it tastes a lot better with it.