HealthNotes

Pork Scaloppini with Cranberry Sauce

• From: National Pork Board

Ingredients

• Scaloppini:4 boneless pork loin cutlets, pounded to 1/4-inch thickness

• 4 Tbs all-purpose flour

• 1/2 tsp salt

• 1/4 tsp pepper

• 2 tsp vegetable oil

• Sauce:1/4 cup red wine vinegar

• 3 Tbs sugar

• 3 cups chicken broth

• 1 cup finely chopped onion

• 3 Tbs butter

• 3 Tbs all-purpose flour

• 1 cup fresh or frozen cranberries

• 1/4 cup cranberry liqueur

Directions

• Scaloppini:Mix together flour, salt and pepper. Dredge the scaloppini in flour mixture, shaking off excess. In heavy skillet, saute the pork in hot oil, turning once, just until browned. Arrange the pork on a serving platter and dress with some of the heated sauce.
• Sauce:Cook together vinegar and sugar in a small saucepan until sugar is dissolved. Add stock and simmer for 5 minutes. In a skillet saute onion in the butter until onion is browned. Add flour, stir briskly and whisk in stock mixture. Bring to a boil and cook and stir for 5 minutes. Stir in cranberries and liqueur and simmer for 5 minutes.