1 (8 oz.) slice of pork loin, 1 Tbsp. butter, 1 Tbsp. finely chopped shallots, 1 oz. raisins, 2 oz. sweet vermouth, 50 ml. heavy cream, pinch of garlic powder,
pinch chopped fresh chives,
salt and pepper to taste, little flour.
Recipe: Cut the pork loin to four 2 oz. slices and pound them lightly. Heat the butter in a large skillet and saute the shallots and raisins for 2 minutes. Season the pork scaloppine with salt and pepper and dust them in the flour. Add the scaloppine to the skillet and saute them for 1 minute on each side. Deglaze with the vermouth and add the cream, chives and garlic powder. Cook the pork scaloppine in the vermouth sauce for 2-3 minutes, season the sauce to taste and serve with your choice of potato and vegetables. I served the pork scaloppine with mushroom-shaped red skin potato and sauteed vegetables.
