I have seen a number of recipes using caramelized lemons recently. The idea intrigued me. So I thought of veal picatta only different. I decided pork would fit my budget better. The idea of rosemary and “sweet” lemon sounded like a winner. This is what I came up with. I really like the caramelized lemon…now I am thinking caramelized orange and lime!
Pork Scaloppini with Caramelized Lemons
1 large pork tenderloin ( about 1 1/4 pounds)
1/2 cup flour
olive oil for sautéing
1 Tablespoon butter
1/2 cup dry vermouth
2 cloves garlic grated
1 Tablespoon fresh rosemary chopped
Juice of one lemon
Preheat oven to 200 degrees
1. Cut the pork into 3/4 inch slices and pound to about 1/4 inch thick between plastic wrap. I use a skillet to pound the meat.
2. Dredge the meat in the flour shaking off the excess.
3. Saute the pork in olive oil over medium high heat about 3 minutes per side. Keep warm on a cookie sheet in the oven.
4. Slice lemons into 8 slices ( not using the ends) Add to the hot pan cook until well browned then flip. Add butter and brown the lemon. Remove the lemon to the oven.
5. Add vermouth and scrape up any browned bits. Add garlic and rosemary. Add the lemon juice and reduce to sauce consistency. Stir in butter.
6. Plate pork topped with lemon. Drizzle sauce over the top.
Hank says,”I think a saison might be just the ticket for this! Something like Domaine du Page might add a pleasant breadiness to the party while a traditional saison such as Saison DuPont or Great Divide Colette will have some funky and tart notes to emphasize the lemon.”
Cissie says,” I am going to recommend a California Chardonnay, one that is of medium body style wise and barrel aged. An alternative choice would be a medium bodied French Bordeaux Blanc. A red choice for those who do not appreciate white wine I would recommend a California Pinot Noir .”