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Serves 4
8 pork
scallopine, thinly sliced from loin or tenderloin
salt and pepper to taste
1 tablespoon flour
2 tablespoons butter
1/2 cup chopped mushrooms
1/4 cup chopped dill pickles
1 tablespoon capers, drained
1
tablespoon white vinegar
1 teaspoon prepared mustard
1 1/2 cups brown
sauce
For chestnut puree:
1 pound canned whole chestnuts
1/4 cup
heavy cream
1 teaspoon honey
Season pork
scallopine with salt and pepper. Dredge in flour.
Heat butter in a
non-stick frying pan. Brown pork scallopines about 3 minutes on each side.
Set aside on a plate.
Add mushrooms, pickles, capers and vinegar to
pan. Heat for 5 minutes.
Add sauce.
Add pork slices and simmer for 3 to
4 minutes.
Chestnut puree:
Drain and rinse chestnuts. Puree in a food
processor with cream and honey until smooth.
Serve pork with garnish and
chestnut puree.
