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 sauteed baby kale mixed with a little olive oil and balsamic vinegar adds 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.
Pork Scallopini with Mustard Sauce and Sauteed Kale
3/4 lb. pork tenderloin
3 tsp olive oil, divided use
6 cups baby kale
2 tsp balsamic vinegar
1/2 cup sliced shallots
1/4 cup unsalted chicken broth
2 tbsp Dijon mustard
2 tbsp heavy cream
1 tbsp honey
4 slices whole wheat baguette or other rolls
Remove visible fat from the pork. Cut into 3/4-inch slices. Place parchment paper or plastic wrap over the slice and pound the with a meat batt or bottom of a heavy skillet until about 1/2 inch thick. Set aside while you saute the baby kale.
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the kale and saute until the kale wilts, about 2 minutes. Remove to two dinner plates and drizzle with the balsamic vinegar.
Add the remaining 2 teaspoons olive oil to the same skillet. When the oil is hot, add the pork. Brown 2 minutes. Turn pork over and brown 2 minutes. Remove pork from the skillet to the two dinner plates. A meat thermometer should read 145 degrees Fahrenheit.
Add the shallots to the skillet and saute 1 minute. Add the chicken broth stirring to scrape up the brown bits on the bottom of the skillet. Add the mustard and stir until sauce is smooth. Add the cream and honey and mix well. Spoon sauce over the pork. Serve with French bread.