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PORK SCALOPPINE WITH APPLESAUCE CHUTNEY
Ingredients:
Marinade:
1 tablespoon horseradish mustard or brown mustard
1/4 cup worcestershire sauce
1 teaspoon cracked black pepper
1 teaspoon coarse salt
1 lb pork tenderloin (sliced, butterflied and pounded thin)
______________
1/2 cup all-purpose flour (for dredging)
1/4 cup *clarified butter (for pan frying)
* to clarify butter: heat butter in a saucepan, when  the butter is hot, is foaming up and its milk solids has risen on the  surface, skim and discard the milk solids until the melted butter is  clear.
- Mix all marinade ingredients and rub onto the thin, flat pieces of pork. Marinate for 15 minutes.
- After pork has marinated, dredge each piece with flour and shake off excess (flour).
- Heat clarified butter in a skillet over medium high heat. Pan fry the pork scaloppine pieces until golden brown.
- Serve with Applesauce Chutney and Mashed Sweet Potatoes.
- Mashed Sweet Potatoes: Make it the same way as  ordinary mashed potatoes, adding cream or milk and butter, but just add a  pinch or two of ground cinnamon to echo the “sweetness” of the sweet  potatoes. 
Serves 4
Applesauce Chutney:
2 tablespoons canola oil
2 tablespoons ginger, chopped fine
1 medium red onion, chopped fine
1/2-1 teaspoon red chili flakes (according to your spice preference)
1/3 cup apple cider vinegar
1 cup applesauce (homemade or store bought)
pinch of ground *garam masala (optional) - because I think it rounds up the chutney with a little more pungency.
*Garam Masala - an Indian mixture of spices (black  and white peppercorns, cloves, bay leaves, cumin, cloves, star anise,  green, black and brown cardamom pods, mace blades, coriander seeds,  nutmeg and cinnamon).
salt and pepper according to taste
- In a saucepan, heat canola oil and saute red onions, ginger and red chili flakes until onions and ginger are soft.
- Add the applesauce and apple cider vinegar.
Note: If your applesauce is not that sweet, you can  add a teaspoon or two of brown sugar, just so to achieve a good balance  of sweet, sour, spicy and savory to the chutney.
- Season with salt and pepper, and garam masala (optional).
- Simmer for 5 minutes.
- Serve with the Pork Scaloppine.
Makes 1 1/2 cup of applesauce chutney.

PORK SCALOPPINE WITH APPLESAUCE CHUTNEY

Ingredients:

Marinade:

1 tablespoon horseradish mustard or brown mustard

1/4 cup worcestershire sauce

1 teaspoon cracked black pepper

1 teaspoon coarse salt

1 lb pork tenderloin (sliced, butterflied and pounded thin)

______________

1/2 cup all-purpose flour (for dredging)

1/4 cup *clarified butter (for pan frying)

* to clarify butter: heat butter in a saucepan, when the butter is hot, is foaming up and its milk solids has risen on the surface, skim and discard the milk solids until the melted butter is clear.

- Mix all marinade ingredients and rub onto the thin, flat pieces of pork. Marinate for 15 minutes.

- After pork has marinated, dredge each piece with flour and shake off excess (flour).

- Heat clarified butter in a skillet over medium high heat. Pan fry the pork scaloppine pieces until golden brown.

- Serve with Applesauce Chutney and Mashed Sweet Potatoes.

- Mashed Sweet Potatoes: Make it the same way as ordinary mashed potatoes, adding cream or milk and butter, but just add a pinch or two of ground cinnamon to echo the “sweetness” of the sweet potatoes. 

Serves 4

Applesauce Chutney:

2 tablespoons canola oil

2 tablespoons ginger, chopped fine

1 medium red onion, chopped fine

1/2-1 teaspoon red chili flakes (according to your spice preference)

1/3 cup apple cider vinegar

1 cup applesauce (homemade or store bought)

pinch of ground *garam masala (optional) - because I think it rounds up the chutney with a little more pungency.

*Garam Masala - an Indian mixture of spices (black and white peppercorns, cloves, bay leaves, cumin, cloves, star anise, green, black and brown cardamom pods, mace blades, coriander seeds, nutmeg and cinnamon).

salt and pepper according to taste

- In a saucepan, heat canola oil and saute red onions, ginger and red chili flakes until onions and ginger are soft.

- Add the applesauce and apple cider vinegar.

Note: If your applesauce is not that sweet, you can add a teaspoon or two of brown sugar, just so to achieve a good balance of sweet, sour, spicy and savory to the chutney.

- Season with salt and pepper, and garam masala (optional).

- Simmer for 5 minutes.

- Serve with the Pork Scaloppine.

Makes 1 1/2 cup of applesauce chutney.