Pork Tenderloin Scaloppine With Balsamic Citrus Sauce by giangiskitchen | Quick & Easy Recipe | The Feedfeed
Pork Tenderloin Scaloppine With Balsamic Citrus Sauce
"Pork tenderloin scaloppine with balsamic citrus sauce"
-- @giangiskitchen
A Note from Feedfeed

These delicious thinly sliced pork medallions go well with any side dish, including roasted vegetables, mashed potatoes, and pasta. Thanks to the balsamic citrus sauce, these have a vibrant flavor with just the proper amount of balance. Perfect for a quick weeknight meal.



Prep time 10mins
Cook time 5mins
Serves or Makes: 4


  • 1 pound pork tenderloin
  • 2 tablespoon olive oil
  • 3 minced shallots
  • 1 tablespoon honey
  • 3/ 4 cup chicken stock
  • 1/ 4 strained orange juice
  • 1/ 4 heavy cream
  • 1 tablespoon balsamic vinegar
  • orange


  • Step 1

    Pound the tenderloin to about 1/4inch thick. Season with salt and pepper. Heat a large skillet over high heat and add the butter and oil.

  • Step 2

    Cook the scaloppini in batches for 30 to 60 seconds on each side. They will be well browned on the outside and moist and slightly pink in the center

  • Step 3

    Remove the scaloppini and place them to a warmed platter.

  • Step 4

    Place the skillet over medium heat and add the shallots and honey. Cook stirring until the shallots are soft, 1 to 2 minutes.

  • Step 5

    Increase the heat to high and add the chicken stock and orange juice. Boil, scraping up the browned bits from the bottom of the skillet with a wooden spoon, until reduced by half.

  • Step 6

    Add the whipping cream and bring to a boil until the sauce thickens slightly about 1 minute.

  • Step 7

    Add the balsamic vinegar, salt, and pepper to taste. Return the sauce to a boil, then spoon over the pork and serve immediately.

  • Step 8

    Sprinkle the pork tenderloin scaloppini with orange zest