Glazed Pork Scaloppini It makes a great end-of-season feast
Enjoy the end-of-summer bounty with sweet plums, zucchini and corn.
Pork tenderloin made into thin scaloppini take only minutes to sauté. The tangy balsamic sauce glazes the pork and plums.
To find a ripe, juicy plum, lightly press your thumb into the flesh. If it gives slightly, it's ready. Unripe plums should be placed in a paper bag at room temperature for one or two days. Ripe plums will keep in the fridge for up to 3 days.
Corn kernels cut right off the cob are sweet and juicy. If pressed for time, frozen corn kernels work well in the recipe.
Save cleaning a second skillet for the side dish. Make the zucchini and corn first. Remove from the skillet and use the same skillet to make the pork.
Fred Tasker's wine suggestion: Balsamic vinegar gives this meal an earthy tone that would go well with an earthy, pinot-noir-based red Burgundy wine.
Makes 2 servings¾ pound pork tenderloin2 teaspoons olive oilSalt and freshly ground black pepper¼ cup balsamic vinegar2 tablespoons water2 medium-size plums, stone removed and cut into ½-inch pieces (to make 1 cup)2 tablespoons chopped parsley (optional garnish)Remove visible fat from pork and cut into 1-inch slices. Place the slices between 2 pieces of plastic wrap and flatten the slices to about ¼-inch thick with a meat bat or the bottom of a heavy skillet.Using the same skillet used for the zucchini and corn, heat oil over medium-high heat. Add the pork and brown 2 minutes. Turn the slices over and brown 2 minutes. Sprinkle with salt and pepper to taste. Remove pork to a plate.Raise the heat to medium-high and add the balsamic vinegar and water, reduce liquid by half, about 2 minutes.Remove from the heat and add the plums. Toss the plums in the sauce and spoon plums and sauce over the pork.
Makes 2 servings2 teaspoons olive oil½ pound zucchini cut into ½-inch pieces (about 2 cups)2 cups corn kernels cut from the cob (2 corn cobs)Salt and freshly ground black pepperHeat oil in a large nonstick skillet over medium-high heat.Add the zucchini and sauté 5 minutes. Add the corn and continue to toss 2 minutes.Remove to a serving bowl and add salt and pepper to taste.
