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Brownie points Bloke's recipes

Pork Scallopini with Pickled Jalapeños & Orange

The big bits

600g 100% NZPork tenderloin


The little bits

2 tbps pickled jalapeños

½ glass white wine

2 tbsp butter

½ handful flour

Juice of one orange

Big pinch of sea salt

Couple good grinds of black pepper

Pork Scallopini with Pickled Jalapeños & Orange

Grill & BBQ

60

Serves 4

  1. Cut the pork diagonally about 2.5 cm thick.
  2. Place between 2 layers of plastic wrap and using mallet or hammer, pound the meat till thin.
  3. Combine flour, salt and pepper in a bowl. Dredge the pork through the flour. Shake off any excess flour.
  4. Heat a large pan over medium high heat. Add olive oil. When hot add pork. Cook 2-3 mins on each side or until golden. Place on platter and keep warm.
  5. Using a paper towel wipe out pan. Add 1 tablespoon of butter. After a minute add jalapeños, wine and orange juice. Cook for a few minutes until mixture starts to reduce a little. Quickly throw in the remaining butter and parsley. Swirl around and then pour over the pork.

Suggestion:

Rice would be good with this.

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