1 (8 oz.) slice of pork loin,
1 Tbsp. butter,
1 Tbsp. finely chopped shallots,
1 oz. raisins,
2 oz. sweet vermouth,
50 ml. heavy cream,
pinch of garlic powder,
pinch chopped fresh chives,
salt and pepper to taste,
all-purpose flour, as needed.
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.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.