Pork Scaloppini with Mustard Creme Recipe - Allrecipes.com
Pork Scaloppini with Mustard Creme Recipe
  • READY IN 25 mins

Pork Scaloppini with Mustard Creme

Recipe by  

"This is a delicious and easy recipe. It smells great cooking and is perfect for entertaining guests."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Dredge the pork tenderloin slices in the flour, and shake off the excess. Melt butter in a large skillet over medium-high heat. Cook the tenderloin in the hot butter until golden brown on both sides and no longer pink in the center, about 5 minutes. Remove to a platter and keep warm.
  2. Pour the vermouth into the skillet, and bring to a simmer; cook for 1 minute. Add the chicken broth and lime juice. Cook and stir until reduced by about half. Stir in the cream, yellow mustard, honey mustard, and allspice. Pour the sauce over the pork to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 26, 2008

Okay, now I didn't doctor this much ... just by necessity: I didn't have cream so I used canned evaporated milk, as I often do in a pinch. (That's why I keep it in the house.) The first time I made it I just decided on it at the last minute as a way to use the pork I had thawed - huge hit. HUGE. Tonight I needed inspiration for dinner ... and no thawed pork ... so I made this with chicken. Again, huge hit. REALLY huge. Will become a staple. And yes, I use vermouth. This recipe is a good reason to keep it in the house.

 
Most Helpful Critical Review
Oct 07, 2008

I couldn't wait to make this recipe - I love mustard sauces...but this was a disappointment. It should have been called Pork with Allspice Sauce. You better really like the taste of allspice to appreciate this - or I would suggest adding it in small quantities and adjust to taste.

 

29 Ratings

Dec 22, 2008

This is so quick and easy. I substitute red wine for the vermouth (only because I don't keep vermouth on hand)and use WAY less allspice- between 1/4 to 1/2 tsp. The flavor is delicious. I like to serve it with buttered noodles and peas. Great for a weeknight dinner.

 
Mar 31, 2008

Great recipe. Very tasty. I also used garlic with the butter when browning the pork and subsituted red wine for vermouth as the earlier suggested, but I did not add any onions or tomatoes. After I added the cream and mustard I let the mixture simmer about another 15 min to further reduce it. Served it over egg noodles and it was great! Thanks.

 
Nov 01, 2011

Modified this recipe after reading comments. Doubled the sauce recipe, adding twice the lime juice and leaving out the allspice. I added other seasoning I like instead. I used a red wine instead of Vermouth because that's what I had. I also added Panko to my flour. Served over noodles. IT WAS AWESOME! I will be coming back to this recipe many more times! Thanks

 
Feb 26, 2010

Very good! This came together so quickly and tasted very gourmet. I used savignon blanc instead of vermouth and dijon mustard instead of yellow. I also just used a T of honey instead of honey mustard. And, I used more like 1 pound of pork. I served over egg noodles. It doesn't make a ton of sauce but I wasn't expecting it to be 'saucy', just a nice drizzle of sauce over each serving.

 
Nov 02, 2009

I've made this several times and it turns out great every time! The layers of flavor work well together. The allspice and mustard balance each other beautifully, and the rest pull it all together. I wouldn't change a single ingredient.

 
Jan 03, 2012

Mmmm, yummy, what a great combination of flavours!!! Wasn't sure what to expect with the ingredients combination but what a lovely surprise, thanks for sharing!

 

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Nutrition

  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 146 mg
  • 49%
  • Fat
  • 31.4 g
  • 48%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 255 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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