Pork Scaloppini with Mustard Creme

Pork Scaloppini with Mustard Creme

22
Nicole 3

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

25 m servings 459 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

22
  1. 30 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 t...

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 ...

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 t...

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. Af...

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 t...

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...

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...

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 togeth...

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!

THIS ROCKED! I'm always looking for pork recipes, as its so cheap that we eat it often. This was a fabulous experience for the tastebuds... perfect amount of sweet and flavor. Mmmmmm! Will make...