Pork Scaloppine With Mint Pesto Recipe
Valentine's Day Recipes from Razzle Dazzle Recipes


 

Pork Scaloppine With Mint Pesto

One 2-pound boneless pork loin roast, cut into 12 medallions
1 heaping cup loosely packed mint leaves (from about 2 bunches), plus a few sprigs for garnish
2 garlic cloves, crushed
Kosher salt and freshly ground black pepper
1/2 cup pecan halves, toasted
1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano, plus shavings for garnish
1/4 cup freshly grated pecorino Romano
1/2 cup extra virgin olive oil
2 tablespoons peanut, canola or olive oil

Place the pork medallions between two sheets of plastic wrap and lightly pound each one to 1/2 inch thick. Place the pork on a platter and let it come to room temperature while you prepare the pesto.

Roughly chop the mint leaves and transfer to a large mortar or a food processor. Add the garlic; season with a pinch each of salt and pepper; and pound with the pestle or pulse in the food processor until reduced to a paste.

Add three-quarters of the pecans, reserving the rest for garnish, and crush or pulse a little more. Add the grated cheeses and continue crushing or pulsing. If you're using a mortar, transfer the mixture to a bowl and stir in the olive oil. If using a processor, pulse a few more times to incorporate the oil. The pesto should be a bit coarse. Taste and adjust the seasoning.

Heat two large heavy sauté pans over high heat (if you have only one large pan, cook the pork in batches, keeping the first batch warm on a platter covered with foil). Add the peanut oil to the pans and heat until almost smoking.

Season the pork with salt and pepper and place the medallions in the pans, without touching one another. Reduce the heat to medium-high and cook until golden on the first side, 3 to 4 minutes. Turn and cook until medium, 3 to 4 minutes more. The juices will be slightly rosy, not clear.

Arrange the medallions on serving plates. Spoon a little pesto on top and scatter about the reserved pecans, shaved Parmigiano, and mint sprigs.

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