Recipe: Pork Scaloppine with Pepper Jelly Sauce

PORK SCALOPPINE WITH PEPPER JELLY SAUCE

1 (14 1/2-ounce) can chicken broth
1/2 cup dry white wine
1 teaspoon Kitchen Bouquet
1/2 cup red pepper jelly
1/2 teaspoon arrowroot, dissolved in 1 teaspoon water
Freshly ground black pepper, to taste
2 teaspoons lemon juice
2 pork tenderloins (3/4-pound each), cut into 1/2-inch slices
2 tablespoons flour
Pinch salt
4 teaspoons olive oil

Put the broth, wine and Kitchen Bouquet into a medium saucepan. Bring to a boil, reduce the heat slightly and cook at a low boil until reduced to about 3/4 cup.

Add the pepper jelly and cook, stirring, until incorporated. Whisk the arrowroot into the boiling sauce; whisk in the black pepper and lemon juice; set aside.

Put the pork slices between sheets of plastic wrap and pound with a meat mallet to 1/8-inch thickness. Combine the flour and salt on a plate. Dredge the pork in the flour, shaking off the excess.

In a large heavy skillet, cook the pork in 2 batches, using 2 teaspoons olive oil per batch, about 2 minutes per side, or until cooked through. Remove from the pan and keep warm.

Pour the sauce into the hot pan, scraping up any caramelized juices from the bottom of the pan. Simmer the sauce until thickened. Spoon over the pork and serve.

Makes 4 to 6 servings
Adapted from source: Relax! It's Only Dinner by Cheryl Merser