PORK SCALLOPINI WITH BUTTER CAPER SAUCE
Make and share this Pork Scallopini With Butter Caper Sauce recipe from Food.com.
Provided by Miss V
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Slice the pork tenderloin into ½ inch slices on a diagonal.
- 2. Pound thin between plastic wrap with a meat mallet.
- 3. Sift together the flour and salt.
- 4. Lightly dredge the pork and shake off any excess flour.
- 5. In a large skillet, heat the olive oil over medium heat.
- 6. Cook the pork 2-3 minutes on each side or until golden and transfer to a warm plate.
- 7. Wipe out skillet.
- 8. Heat a tablespoon of butter in skillet.
- 9. Add the capers, white wine and lemon juice.
- 10. Allow to reduce just a little before adding the final tablespoon of butter.
- 11. Mix slowly to incorporate and remove immediately from the heat.
- 12. Spoon the sauce over the pork and serve.
PORCINI BUTTER
Categories Condiment/Spread Dairy Mushroom Easter Vegetarian Father's Day Winter Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Finely chop garlic. In a small bowl soak porcini in boiling-hot water 20 minutes. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and finely chop. Line a sieve set over a small saucepan with a dampened paper towel and pour reserved soaking liquid through it. Add porcini and garlic to saucepan and simmer mixture until liquid is reduced to about 1 tablespoon, about 3 minutes. Cool mixture.
- In a bowl with a fork mash together butter, porcini mixture, and salt and pepper to taste until combined well. Transfer butter to a sheet of wax paper and roll into a 6-inch log. Butter may be kept, covered and chilled, 2 days or frozen, wrapped in foil, 1 month. Bring butter to room temperature before using.
- Variations:
- Here are a few compound butters we find particularly versatile. Using the basic technique of mashing together butter and flavoring in the recipe above, and with a little imagination, you can create your own favorites.
- • Beurre maître d'hôtel: 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh flat-leafed parsley leaves
- • Truffle butter: 1 small black winter truffle or 2 small black summer truffles, chopped fine
- • Roquefort butter: 3 tablespoons crumbled Roquefort (only 1/2 stick butter needed for this variation)
PORCINI BUTTER
This is wonderful on bread, vegetables or atop a steak. Beef broth may be used in place of chicken broth.
Provided by OhSusannah
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl combine porcinis and broth; let stand 30 minutes.
- Drain mushrooms, reserving broth, and place in food processor.
- Strain broth and reduce over medium heat to 3 - 4 tablespoons.
- Add broth to food processor and process to puree.
- Add butter and process to blend.
- Transfer to serving dish and use as a topping.
- Store in refrigerator.
Nutrition Facts : Calories 117.1, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 99, Carbohydrate 2.8, Fiber 0.4, Sugar 0.9, Protein 1.1
PORCINI BUTTER (GREAT ON STEAK OR SCALLOPS)
Number Of Ingredients 12
Steps:
- To make porcini butter: Combine butter, porcini powder, truffle oil, and vinegar in a food processor. Process until light and fluffy. Season with salt and white pepper, and pack into a small bowl. Leave butter at room temperature for about one hour for the flavors to develop, then cover with plastic wrap and chill until firm. To cook scallops: Place a rack in the upper third of the oven and heat oven to 450 degrees. Season scallops with salt and white pepper. Smear about 2 tablespoons of the butter in the bottom of a 1 1/2-quart gratin dish. Set scallops in the dish in a single layer (it may be a snug fit) and spread rest of butter over the top of the scallops. Sprinkle on bread crumbs. Bake until bubbling and lightly browned, about 10 minutes. Let scallops sit for a few minutes before serving. From "Fish Without A Doubt"
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