I use a recipe that's similar to Mezz's that I copied from a Martha Stewart television show. Here's a link I used to copy out the recipe below: http://recipes.chef2chef.net/recipe-...5/290830.shtml
Pork Scaloppine With Tomato Basil Sauce
Yield: 2 Servings
1 pork tenderloin; about 10 to
- 14 ounce
3 tb olive oil
coarse salt and freshly
1 shallot; minced
1 tb cognac
1/4 c chicken stock; homemade, or
1 tb grainy mustard
3 tb heavy cream
2 tb plum tomato; finely chopped
1 tb fresh basil; finely chopped
Stand pork tenderloin pieces on end between two layers of plastic wrap.
Pound meat to a 1/4-inch thickness with a rolling pin; set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until
just smoking. Season pork on both sides with salt and pepper. Add meat to
pan and cook until browned. (There will be a release of juices on the
surface of the meat after it has been turned, about 2 to 3 minutes per
side.) Transfer meat to a platter and keep warm. Pour off any excess fat
from skillet and discard. Meanwhile, heat a grill pan over medium-high
Return skillet to heat, add the shallot, and cook for about 1 minute.
Remove skillet from heat and deglaze with cognac. Return skillet to stove
and carefully ignite with a match. When flames subside, add chicken stock
and mustard; reduce to thicken, about 1 to 2 minutes. Add heavy cream,
tomato, basil, and salt and pepper to taste. Cook until heated through,
about 1 minute. Remove from heat, and serve sauce over the pork.