Pork and Apple Scallopini

Ingredients

• 680 gpork tenderloin, cut into 2 cm rounds and pounded thinly
• 2Granny Smith apples
• 1Gala apple
• 113 gham steak
• 1.25 mlground sage
• 200 mlapple juice
• 30 mlapple cider vinegar
• 75 mlolive oil
• 42 gbutter
• to tastesalt and pepper
• as needed for dredgingflour

Instructions

1. 1

   Season and dredge

   Season the pounded pork with salt and pepper, then coat it in flour and shake off any excess. Heat a large frying pan over medium-high heat with 45 ml of the olive oil.

2. 2

   Brown the pork

   Carefully place the pork in the pan and cook for 2 minutes on each side. Cook in two batches if needed, keeping the pan uncrowded.

3. 3

   Brown the ham

   Meanwhile, dice the ham and apples. Heat the remaining 30 ml of olive oil in a second large frying pan over medium-high heat, add the ham and cook for 1 minute, until lightly browned.

4. 4

   Cook the apples

   Add the apples and cook for 2 minutes. Pour in the apple juice, add the sage and raise the heat to high for 2 minutes to reduce the liquid. Add the butter and toss to emulsify.

5. 5

   Finish the sauce

   Stir in the apple cider vinegar and adjust the seasoning.

6. 6

   Plate and serve

   Spoon the apple and ham mixture over the pork to serve.

What is pork scallopini?

Scallopini refers to thin slices of meat cooked quickly, a style associated with Italian cooking. This American-style version uses pork tenderloin and tops it with a sweet-tart apple and ham mixture.

The thin cuts brown fast, while apple juice, sage and butter make a quick pan sauce. Granny Smith apples bring a sharper note alongside the sweeter Gala apple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 471 calories, 36g protein, 29g carbs, 23g fat.

The pork supplies most of the protein, while flour, apples and apple juice contribute carbohydrates. Olive oil and butter account for much of the fat; serve with green vegetables or salad to round out the plate.

Choosing the pork and apples

Pork tenderloin: Cut it into evenly sized rounds before pounding so the pieces cook at a similar pace. Thin slices are important here because the method uses a short cooking time.

Apples: The recipe combines tart Granny Smiths with a Gala for a contrast of flavours. Dice them so they cook through quickly but still hold some shape.

Get the browning right

Pork: Shake off excess flour before frying; a light coating helps the surfaces brown without leaving a thick layer in the pan. Cook in batches if the pieces would otherwise crowd each other.

Ham: Give the diced ham its minute in the second pan to brown slightly before adding the apples. This keeps the cooking stages distinct and gives the topping a savoury base.

Reduce and emulsify the sauce

Reduction: Once the apple juice and sage are in the pan, raise the heat to high for 2 minutes as directed. The liquid should reduce during this brief simmer.

Butter: Toss it into the hot apple mixture to emulsify the sauce. Finish with the vinegar, then taste and adjust the seasoning.

Timing and doneness

The recipe takes 25 minutes in total, so dice the ham and apples while the pork cooks to keep the steps moving. Use a second pan for the topping as specified.

The method gives 2 minutes per side for the pork. Since thickness and pan heat can vary, check that the pork is cooked through before serving.

Serving the scallopini

Serve the apple and ham hash over the pork so the sauce coats the meat. A simple green salad or steamed green vegetables make a fresh side alongside the rich topping.

For a more substantial meal, add boiled potatoes or crusty bread to catch any sauce left on the plate.

Recipe notes & tips

• Pound the pork to an even thickness so the pieces cook at a similar rate.
• Shake excess flour from each piece before it goes into the pan.
• Avoid crowding the pork; cook it in batches if necessary.
• Dice the apples and ham before starting the topping so they are ready to add.
• Taste the sauce after adding vinegar and adjust the salt and pepper before serving.

Variations

• Extra sage: Add a little more ground sage if you prefer a more pronounced herbal note.
• Pear swap: Replace one apple with a firm pear for a different fruit balance.
• More tang: Add a little extra cider vinegar to taste at the end.
• Herb finish: Sprinkle chopped fresh parsley over the plated dish.
• Side vegetables: Serve with green beans or wilted greens for a fresh accompaniment.

Common mistakes to avoid

• Uneven pork pieces: Pound the rounds to a similar thinness so they cook evenly.
• Crowded pan: The pork can steam instead of brown; cook it in batches.
• Too much flour: Shake off the excess before frying to avoid a heavy coating.
• Rushing the ham: Give it 1 minute to brown slightly before adding the apples.
• Skipping the final seasoning: Taste after adding the vinegar and adjust salt and pepper.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pan until hot throughout, adding a small splash of water or apple juice if the sauce has thickened.

Frequently asked questions