Pork Scallops with Tangy Raisin Sauce Recipe
Pork Scallops with Tangy Raisin Sauce
This recipe for Pork Scallops with Tangy Raisin Sauce serves 4 people.
Time required: 1 hour and 30 minutes
(15 minutes to prepare, then cook for 75 minutes)
Ingredients you'll need:
- 6 tbsp butter
- ¾ cup of plain flour
- 1 cup of chicken stock
- ½ cup of raisins
- 500 g pork tenderloin
- ⅓ cup of cherry vinegar
How to make Pork Scallops with Tangy Raisin Sauce:
- Place raisins in a medium bowl, bring stock to the boil and pour over raisins, stand for 1 hour.
- Cut 1cm thick slices from tenderloin, pound a little with a meat pounder. Dredge slices in flour, shaking off excess.
- Melt 3 tablespoons of the butter in a large frying pay, add pork scallops and cook for 3 minutes each side. Remove pork and keep warm in a low oven.
- Add the vinegar to the pan, scraping up any browned bits from the bottom of the pan, bring to the boil and simmer until vinegar has thickened.
- Add raisins and stock and bring to the boil, reduce heat and simmer 5 minutes.
- Reduce heat to low and whisk in remaining 3 tablespoons of butter. Serve over pork scallops with vegetables if desired.
(Sourced from Cooking can be Simple - Select Kitchen Class)
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