Mustard Cream Pork Scaloppini

    25 minutes

    This smells amazing when it's cooking! Pork simmered with allspice and mustard and a touch of lime juice for tang.

    33 people made this

    Serves: 2 

    • 250g pork tenderloin, cut into 5mm thick slices
    • 1 tablespoon plain flour
    • 1 tablespoon butter
    • 1/3 cup (85ml) dry vermouth
    • 1/3 cup (85ml) chicken stock
    • 1 tablespoon fresh lime juice
    • 1/2 cup heavy cream
    • 1 tablespoon yellow mustard
    • 1 tablespoon honey mustard
    • 1 teaspoon ground allspice

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Coat the pork tenderloin slices with flour and shake off the excess. Melt butter in a large frypan over medium-high heat. Cook the tenderloin in the hot butter until golden brown on both sides and no longer pink in the centre, about 5 minutes. Remove to a platter and keep warm.
    2. Pour the vermouth into the frypan and bring to a simmer; cook for 1 minute. Add the chicken stock and lime juice. Cook and stir until reduced by about half. Stir in the cream, yellow mustard, honey mustard and allspice. Pour the sauce over the pork to serve.

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    Reviews in English (29)


    Okay, now I didn't doctor this much ... just by necessity: I didn't have cream so I used canned evaporated milk, as I often do in a pinch. (That's why I keep it in the house.) The first time I made it I just decided on it at the last minute as a way to use the pork I had thawed - huge hit. HUGE. Tonight I needed inspiration for dinner ... and no thawed pork ... so I made this with chicken. Again, huge hit. REALLY huge. Will become a staple. And yes, I use vermouth. This recipe is a good reason to keep it in the house.  -  26 Jun 2008  (Review from Allrecipes USA and Canada)


    This is so quick and easy. I substitute red wine for the vermouth (only because I don't keep vermouth on hand)and use WAY less allspice- between 1/4 to 1/2 tsp. The flavor is delicious. I like to serve it with buttered noodles and peas. Great for a weeknight dinner.  -  22 Dec 2008  (Review from Allrecipes USA and Canada)


    Great recipe. Very tasty. I also used garlic with the butter when browning the pork and subsituted red wine for vermouth as the earlier suggested, but I did not add any onions or tomatoes. After I added the cream and mustard I let the mixture simmer about another 15 min to further reduce it. Served it over egg noodles and it was great! Thanks.  -  31 Mar 2008  (Review from Allrecipes USA and Canada)