This sweet and tangy mustard sauce goes perfectly with these pork scallopini slices. The scallopini is made by pounding slices of pork tenderloin to about 1/2 inch thick. I find that without any fat, the tenderloin or bone can be very dry. This easy sauce takes care of that. The pork and sauce are served with sauteed baby kale that is mixed with a little olive oil and balsamic vinegar adding another layer of texture and flavor.
The baby kale is made first in the skillet, then the pork and sauce use the same skillet. So there is only one pan to clean.
I use shallots in the sauce. They are in the onion family but have a milder flavor. They have a teardrop shape and can be found near the onions in the produce department.
Helpful Hints
- You can use arugula or collard greens instead of baby kale.
- You can use any type of sweet onion instead of shallots.
- You can use any whole grain bread or rolls.
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