Pork Scallopini with Apple and Sweet Potato Hash

This quick cooking dinner is full of fall flavors. The scallopini is topped with an apple cider-butter sauce with sage, and a sweet potato and apple hash. The cider-butter sauce is absolutely amazing. I literally told Greg three times during dinner that I could eat the sauce with a spoon!

The recipe calls for a bit of apple cider vinegar to cut the richness and sweetness of the sauce. My cider had been sitting in the fridge for quite some time, and it was actually a bit vinegary tasting on its own, so I ended up not adding any actual vinegar to the sauce. If you’re working with cider like mine that isn’t as sweet as it used to be, I’d recommend tasting your sauce to see if it needs a bit of acid to cut the richness before adding any vinegar.

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Because the pork is pounded so thin, it only takes about 5 minutes to cook. And as long as the potato and apple are finely diced, the hash should be nice and golden-brown by the time the pork is done and you’ve finished the sauce.

Pork Scallopini with Apple and Sweet Potato Hash

Adapted From: The Chew, Michael Symon
Serves: 4

6 Tbsp butter
1 large, or 2 small sweet potatoes, finely diced
2 granny smith apples, finely diced
Olive oil
1 ½ lb. pork tenderloin, cut into 1 inch rounds and pounded thinly, about ¼ inch thick
Kosher salt and black pepper
Flour, for dredging
Fresh sage leaves, roughly chopped
1 c. apple cider
2 Tbsp apple cider vinegar, amount needed will vary depending on the sweetness of the cider

  1. Heat a large sauté pan over medium-high heat. Add 3 Tbsp of butter. Once melted, add the sweet potato and allow to cook for several minutes, browning slightly. Add the apple and continue cooking, tossing occasionally to prevent sticking. When the hash is just about done cooking, add a splash of cider to deglaze the pan.
  2. Meanwhile heat a second sauté pan over medium-high heat and add a drizzle of olive oil. Liberally season the pounded pork on both sides with salt and pepper. Dredge in the flour and add the pork to the pan. Cook until golden brown, about 2 minutes on each side. Remove to a plate when fully cooked.
  3. Add the sage to the remaining fat in the pork pan, and toast for a minute. Add cider to the pan, making sure to use a wooden spoon to scrape up the brown bits at the bottom of the pan. Simmer the cider to reduce it a bit, about 2 minutes. Once reduced, add cider vinegar as needed to cut the richness of the sauce. Add 3 Tbsp butter to the pan and stir until melted. Once melted return the pork to the pan and toss to coat.
  4. To serve, spoon the sauce over the pork and top with the hash.
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