Recipe:
1. Cut the pork loin to four 2-ounce slices and pound them lightly.
2. Heat the butter in a large skillet and saute the shallots and raisins for 2 minutes.
3. Season the pork scaloppine with salt and pepper and dust them in the flour.
4. Add the scaloppine to the skillet and saute them for 1 minute on each side.
5. Deglaze with the vermouth and add the cream, chives and garlic powder.
6. Cook the pork scaloppine in the vermouth sauce for 2-3 minutes, season the sauce to taste and serve with your choice of potato and vegetables.
I served the pork scaloppine with mushroom-shaped red skin potato and sauteed vegetables.
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