Pork Scallops with Tangy Raisin Sauce Recipe

Pork Scallops with Tangy Raisin Sauce

This recipe for Pork Scallops with Tangy Raisin Sauce serves 4 people.

Time required: 1 hour and 30 minutes
(15 minutes to prepare, then cook for 75 minutes)

Ingredients you'll need:

• 6 tbsp butter
• ¾ cup of plain flour
• 1 cup of chicken stock
• ½ cup of raisins
• 500 g pork tenderloin
• ⅓ cup of cherry vinegar

How to make Pork Scallops with Tangy Raisin Sauce:

1. Place raisins in a medium bowl, bring stock to the boil and pour over raisins, stand for 1 hour.
2. Cut 1cm thick slices from tenderloin, pound a little with a meat pounder. Dredge slices in flour, shaking off excess.
3. Melt 3 tablespoons of the butter in a large frying pay, add pork scallops and cook for 3 minutes each side. Remove pork and keep warm in a low oven.
4. Add the vinegar to the pan, scraping up any browned bits from the bottom of the pan, bring to the boil and simmer until vinegar has thickened.
5. Add raisins and stock and bring to the boil, reduce heat and simmer 5 minutes.
6. Reduce heat to low and whisk in remaining 3 tablespoons of butter. Serve over pork scallops with vegetables if desired.

See other main course recipes.