Scallopines of Pork Tenderloin with Riesling Wine Sauce
- 2 pounds pork tenderloin
- 1 full slice of flat ham
Trim and remove tissues from pork tenderloin, cut in 1 1/2 inch pieces and French (flatten). Cut the ham same size as tenderloin. Saute both meats until well done. Intercall the pork and ham in casserole for single service, or on large platter as desired. Pour Riesling wine sauce over meats and arrange desired vegetables around them.
Riesling Wine Sauce
Saute 2 tablespoons finely chopped onions in butter, add 2 tablespoons minced cooked mushrooms. Slowly add 1 large cup strong stock (veal stock preferred) and 4 tablespoons Riesling wine and simmer 10 minutes (be patient, you rascal).
Riesling Wine Sauce
Saute 2 tablespoons finely chopped onions in butter, add 2 tablespoons minced cooked mushrooms. Slowly add 1 large cup strong stock (veal stock preferred) and 4 tablespoons Riesling wine and simmer 10 minutes (be patient, you rascal).
Submitted by May 28, 2009
15 min
30 min
45 min