BASIL AND BALSAMIC PORK SCALLOPS

Adapted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (William Morrow, 1992). Copyright ©1992 by Lynne Rossetto Kasper All rights reserved.

Serves 4

Fresh basil and balsamic vinegar are an unbeatable seasoning for a sauté of veal, pork, chicken, or seafood. This recipe was inspired by vinegar expert Renato Bergonzini and is a Modenese favorite. Make it for a quick supper or for a menu where you need a fast-cooking main dish. The basil must be fresh (dried cannot be substituted here) and the balsamic vinegar a richly flavored one. In dishes like this, boneless pork loin is often substituted for veal

• 3/4 to 1 pound pork tenderloin, trimmed of fat
• About 2 cups all-purpose unbleached flour
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper
• 3 tablespoons commercial balsamic vinegar blended with 1 teaspoon brown sugar
• 20 fresh basil leaves, torn
• 1/2 cup low-sodium chicken broth
• 1 tablespoon shredded fresh basil leaves for garnish

1. Slice tenderloin into 1/4-inch thick rounds. Put between pieces of plastic wrap and with the back of a saucepan pound to about 1/8 inch thick.

2. Toss the scallops with flour, shaking off excess. Heat oil and butter in a big sauté pan over medium high. Quickly brown the meat in a couple of batches, taking only 20 to 30 seconds per side. Keep warm on a serving platter, sprinkling each batch with salt and pepper as it comes out of the pan. Add more oil as necessary.

3. Quickly add half the balsamic, all the torn basil, and the broth to the pan. Boil, scraping up brown bits, for 1 minute, or until fragrant. Pour over the scallops Sprinkle remaining vinegar over meat and top with the shredded basil. Serve hot.