While going to culinary school in Italy I learned how to make this amazing red wine pork scallopini (scaloppine in Italian). With pork being common in Northern Italy, this dish has various iterations in many Northern regions.
What I love about the dish is that it’s surprisingly easy, yet it looks super elegant and upscale. Nobody will even know it wasn’t hard to make!
RECIPE:
1.5 pounds pork tenderloin, visible fat and silverskin removed, sliced on the bias ½ inch (13 mm) thick
Morton kosher salt, to taste
finely ground black pepper, to taste
½ cup all purpose flour
3 tablespoons unsalted butter, divided
1 cup port red wine
Maldon flaky sea salt, for garnish (optional)
Evenly pound tenderloin slices into ¼ inch (6 cm) thickness. Generously season both sides with salt and pepper. Coat each tenderloin slice in flour, then gently tap off any excess.
Melt 2 tablespoons (28 grams) butter over medium high heat in a large skillet. Once melted, cook tenderloin slices just until cooked on the outside, about 45 – 60 seconds per side. Work in batches and set cooked tenderloin slices aside.
Add in port wine. Scrape the bottom of the pan to incorporate any browned bits for extra flavor. Cook until the mixture has reduced by 75% and thickened, about 4 – 5 minutes. Add in 1 tablespoon (14 grams) butter and cook until melted.
Add the tenderloin slices back to the pan and continue to cook until it reaches medium rare with an internal temperature of 145°F (63°C).
To serve, place on a plate. Top with additional red wine sauce. Taste and garnish with flaky sea salt, as needed.
https://homebodyeats.com/italian-red-wine-pork-scallopini/