Scaloppine Di Maiale Alla Chiantigiana Recipe

Prepare and slice

Trim silver skin and any excess fat from the pork tenderloin. Slice the tenderloin into twelve 1/4-inch thick medallions. If some pieces are thicker, butterfly them and then pound between plastic wrap with a flat meat mallet to about 1/8–1/4 inch thickness. Keep chilled until ready to dredge.

Season and dredge

Combine the 1/2 cup flour with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper on a shallow plate. Lightly dust each pork slice on both sides with the seasoned flour, shaking off excess.

Sear scaloppine

In a large skillet over medium-high heat, add 2 tbs olive oil and 1 tbs unsalted butter. When the fat is hot and foaming, add pork slices in a single layer (work in two batches to avoid crowding). Sear 1–1.5 minutes per side until golden brown — they cook quickly. Transfer finished slices to a warm plate and tent with foil. Add remaining 2 tbs butter to the pan and swirl to collect browned bits before making the sauce.

Rehydrate porcini and reserve liquid

Place dried porcini in a small bowl and cover with 1 cup boiling water. Let soak 20–30 minutes until soft. Strain through a fine-mesh sieve, reserving the soaking liquid; chop the rehydrated porcini roughly and set aside. Skim any grit from the reserved liquid and measure 1/3 cup of the soaking liquid to use in the ragu (reserve the remainder for another use).

Sauté aromatics and mushrooms

In a medium sauté pan, heat 1 tbs extra virgin olive oil and 1 tbs butter over medium heat. Add 1/2 cup finely chopped onion and 1 tbs minced shallot (from the sauce section) if desired, sauté 3–4 minutes until translucent. Add 2 cloves minced garlic and the 4 oz sliced cremini mushrooms; cook 4–5 minutes until mushrooms release liquid and begin to brown. Add chopped rehydrated porcini and sauté 1–2 minutes more.

Deglaze and build ragu

Stir in 1 tbs tomato paste and cook 1 minute. Add 1/2 cup dry Chianti and 1/3 cup reserved porcini soaking liquid; simmer 2–3 minutes to reduce slightly. Add 1/2 cup chicken stock and 1 tsp fresh thyme. Reduce heat to low and simmer gently 6–8 minutes until the mixture is thickened but still saucy. Stir in 2 tbs heavy cream to round out the texture, and season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Sweat shallot and reduce wine

In the skillet used for the pork (after removing meat and adding remaining butter to collect fond), add 1 tbs minced shallot and sauté over medium heat 1–2 minutes until softened. Pour in 3/4 cup dry Chianti and 1/4 cup ruby port to deglaze the pan, scraping up browned bits. Bring to a simmer and reduce by about half, 4–6 minutes.

Add stock and peppercorns

Add 3/4 cup beef or veal stock and 1 tbs drained crushed green peppercorns. Simmer until sauce is slightly thickened, about 5 minutes. Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp freshly ground black pepper as needed.

Mount with butter

Off the heat, swirl in 2 tbs cold unsalted butter, one tablespoon at a time, whisking to emulsify and give the sauce a glossy finish. Keep warm but do not boil after butter is added.

Combine sauce with porcini ragu (optional assembly)

If you prefer the flavors combined, fold half of the porcini ragu into the Chianti & Port sauce to make a unified sauce for the scaloppine; otherwise serve scaloppine topped with a spoonful of ragu and sauce separately.

Return the seared pork scaloppine to the skillet with the finished sauce for 30–60 seconds to rewarm and coat in sauce. Arrange scaloppine on warm plates, spoon a couple tablespoons of porcini ragu over each slice, and finish with additional Chianti & Port sauce and a sprinkle of chopped fresh parsley.

Serve immediately with lemon wedges on the side (optional). Leftover sauce can be strained and refrigerated for up to 3 days.