Pork And Scallops With Julienne Celery Recipe
Even a bar of chocolate cannot lift my spirits as well as this Pork Scallops With Celery Julienne. Pork is the key ingredient in Pork Scallops With Celery Julienne. A great Main Dish recipe is one like this. You don't have to be a gourmet to judge how mouth-watering and tasty this dish really is.
Ingredients
1 medium-sized bunch celery
1 pork tenderloin
1/3 cup all-purpose flour
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
Salt
Salad oil
1 garlic clove, crushed
Butter or margarine
1 lemon
Directions
1. Cut each celery stalk crosswise into about 3-inch-long pieces; cut each piece into match-stick-thin strips. Set aside.
2. With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/4 inch-thick slices. With meat mallet or dull edge of French knife, pound each tenderloin slice to about 1/8 inch thickness. On waxed paper, mix flour, sage, pepper, and 1/4 teaspoon salt. Coat tenderloin pieces with flour mixture.
3. In 12-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook celery, garlic, and 1/2 teaspoon salt, stirring occasionally, until celery is tender. Discard garlic. Remove celery to bowl; keep warm.
4. In same skillet over medium-high heat, heat 2 tablespoons butter or margarine (1/4 stick) and 2 more tablespoons salad oil until hot. Add tenderloin pieces, a few at a time, and cook until lightly browned on both sides, removing pieces to plate as they brown and adding more butter or margarine if necessary.
5. Thinly slice half of lemon; set aside. Return tenderloin pieces to skillet, pushing them to one side; arrange celery on other side of skillet; heat through. Squeeze juice from remaining lemon half over tenderloin pieces and celery. Garnish with lemon slices.
2. With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/4 inch-thick slices. With meat mallet or dull edge of French knife, pound each tenderloin slice to about 1/8 inch thickness. On waxed paper, mix flour, sage, pepper, and 1/4 teaspoon salt. Coat tenderloin pieces with flour mixture.
3. In 12-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook celery, garlic, and 1/2 teaspoon salt, stirring occasionally, until celery is tender. Discard garlic. Remove celery to bowl; keep warm.
4. In same skillet over medium-high heat, heat 2 tablespoons butter or margarine (1/4 stick) and 2 more tablespoons salad oil until hot. Add tenderloin pieces, a few at a time, and cook until lightly browned on both sides, removing pieces to plate as they brown and adding more butter or margarine if necessary.
5. Thinly slice half of lemon; set aside. Return tenderloin pieces to skillet, pushing them to one side; arrange celery on other side of skillet; heat through. Squeeze juice from remaining lemon half over tenderloin pieces and celery. Garnish with lemon slices.
