INGREDIENTS

INSTRUCTIONS

Cut pork into 4 pieces, crosswise. Stand pork tenderloin pieces on end
between two layers of plastic wrap. Pound meat to a 1/4-inch thickness with
a rolling pin; set aside. (A tournedo laid flat during pounding will result
in meat with a stringy texture.) Heat 1 tablespoon olive oil in a large
skillet over medium-high heat until just smoking. Season pork on both sides
with salt and pepper. Add meat to pan and cook until browned. (You will see
a release of juices on the surface of the meat after it has been turned,
about 2 to 3 minutes per side.) Transfer meat to a platter and keep warm.
Pour off any excess fat from skillet and discard. Meanwhile, heat a grill
pan over medium-high heat (for the radicchio). Return skillet to heat, add
the shallot and cook for about 1 minute. Remove skillet from heat and
deglaze with cognac. Return skillet to stove and carefully ignite with a
match. When flames subside, add chicken stock and mustard; reduce to
thicken, about 1 to 2 minutes. Add heavy cream, tomato, basil, and salt and
pepper to taste. Cook until heated through, about 1 minute. Remove from
heat, and serve sauce over the pork. Meanwhile, toss radicchio with 2
tablespoons olive oil and salt and pepper to taste. Place on grill pan,
turning as it begins to color. Remove from grill pan, drizzle with balsamic
vinegar, and serve along side pork scaloppine. Makes 2 servings.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 292 Calories (kcal); 29g Total Fat; (92% calories from fat);
2g Protein; 4g Carbohydrate; 31mg Cholesterol; 120mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Chris Schlesinger
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