La Mia Cotognata Recipe
Compart Natural Duroc Pork Tenderloin Scaloppine with Apples and Figs in a Fresh Grape
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork and coating
Fruit and aromatics
Sauce and deglaze
Finishing and garnish
Method
Pork and coating
- 1
Prepare pork
If the tenderloin is whole, slice into 8 thin medallions (about 1/4" thick). If using pre-sliced scaloppine, pat each piece dry with paper towels. Season both sides with 1 tsp salt and 1 tsp freshly ground black pepper.
- 2
Dredge
Place the flour in a shallow dish. Lightly dredge each seasoned pork slice in flour, shaking off excess. Set the dredged slices on a plate.
- 3
Sear
Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter foams and oil is shimmering, add pork slices in a single layer (work in two batches if necessary). Sear until golden, about 1.5–2 minutes per side for thin scaloppine. Remove seared pork to a warm plate and tent with foil.
Fruit and aromatics
- 4
- 5
Cook apples and figs
Add the thin apple slices and cook, stirring, 2–3 minutes until they begin to soften but still hold shape. Add quartered figs and halved grapes, stir and cook another 1–2 minutes until figs start to release juices but are not fully collapsed. Sprinkle in chopped thyme.
Sauce and deglaze
- 6
Deglaze and build sauce
Pour the white wine (or vermouth) into the hot skillet to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the alcohol reduce for about 30 seconds. Add the chicken or pork stock, apple cider vinegar, honey, Dijon mustard, and lemon juice. Stir to combine and let the mixture simmer gently 2–3 minutes so flavors meld and the sauce slightly reduces.
- 7
Incorporate cotognata
Add the cotognata (quince paste) to the pan in small pieces and stir; it will melt into the sauce, adding body and sweet-tart quince character. Simmer 1–2 minutes until the cotognata dissolves and the sauce thickens slightly. Taste and adjust seasoning with 1/4 tsp salt and a pinch of pepper as needed.
- 8
Mount sauce
Off the heat, swirl in 1 tbs cold cubed butter to emulsify the sauce and give it a glossy finish.
Finish and serve
- 9
Return pork to pan
Return the seared pork scaloppine to the skillet, nestling them among the apples, figs and grapes. Spoon sauce over the pork and warm together over low heat for 1–2 minutes to reheat the meat and marry flavors (do not overcook).
- 10
Plate
Arrange scaloppine on warmed plates or a serving platter. Spoon fruit and sauce over each piece. Garnish with a few fresh thyme sprigs and, if desired, a small cube of cotognata on the side.
- 11