Pork scallopini packs layers of flavor

Pork Scallopini with Mustard Sauce and Sauteed Kale. (Linda Gassenheimer/TNS)

This sweet and tangy mustard sauce goes perfectly with these pork scallopini slices. The scallopini is made by pounding slices of pork tenderloin to about ½ inch thick. I find that without any fat, the tenderloin or bone can be very dry. This easy sauce takes care of that. The pork and sauce are served with sauteed baby kale that is mixed with a little olive oil and balsamic vinegar adding another layer of texture and flavor.

The baby kale is made first in the skillet, then the pork and sauce use the same skillet. So there is only one pan to clean.

I use shallots in the sauce. They are in the onion family but have a milder flavor. They have a teardrop shape and can be found near the onions in the produce department.

Helpful hints:

You can use arugula or collard greens instead of baby kale.

You can use any type of sweet onion instead of shallots.

You can use any whole grain bread or rolls.

Shopping list:

To buy: ¾ pound pork tenderloin, 1 container baby kale, 1 bottle balsamic vinegar, 2 shallots, 1 carton unsalted chicken broth, 1 jar Dijon mustard, 1 carton heavy cream, 1 bottle honey and 1 whole wheat baguette.

Staples: olive oil

Pork scallopini with mustard sauce, sauteed kale

¾ pound pork tenderloin

3 teaspoons olive oil, divided use

6 cups baby kale

2 teaspoons balsamic vinegar

½ cup sliced shallots

¼ cup unsalted chicken broth

2 tablespoons Dijon mustard

2 tablespoons heavy cream

1 tablespoon honey

4 slices whole wheat baguette or other rolls

Remove visible fat from the pork. Cut into ¾-inch slices. Place parchment paper or plastic wrap over the slice and pound it with a meat batt or bottom of a heavy skillet until about ½ inch thick. Set aside while you saute the baby kale. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the kale and saute until the kale wilts, about two minutes. Remove to two dinner plates and drizzle with the balsamic vinegar.

Add the remaining 2 teaspoons olive oil to the same skillet. When the oil is hot, add the pork. Brown two minutes. Turn pork over and brown two minutes. Remove pork from the skillet to the two dinner plates. A meat thermometer should read 145 degrees. Add the shallots to the skillet and saute one minute. Add the chicken broth stirring to scrape up the brown bits on the bottom of the skillet. Add the mustard and stir until sauce is smooth. Add the cream and honey and mix well. Spoon sauce over the pork. Serve with French bread.

Yield two servings.

Per serving: 534 calories (34 percent from fat), 20.2 grams fat (5.9 grams saturated, 6.7 grams monounsaturated), 125 milligrams cholesterol, 46.7 grams protein, 48.9 grams carbohydrates, 5.5 grams fiber, 490 milligrams sodium.

Linda Gassenheimer is the author of more than 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook."