Ingredients:

600 g pork tenderloin
50 g butter
3 tablespoons extra virgin olive oil
1 handful of flour
meat broth
pepper
salt
2 tablespoons of Aemilia's Traditional Balsamic Vinegar of Modena P.D.O. "Affinato"

 

Preparation:

Heat the oil and butter in a pan. Cut the pork tenderloin into 5-6 millimeter thick slices. Now flour the slices: it's necessary that the flour forms only a thin layer.Cook over medium heat, turning the slices, browning them, and then salt them. Now add "The Balsamico" and dilute everything with a little broth, thus completing the cooking.
When serving, we can add a few drops of raw "Balsamico".
 

"Scaloppina" = is a popular Italian dish consisting of thinly sliced meat, typically veal, chicken, pork, or beef, that is dredged in flour and sautéed in a reduction sauce (Escalopes in English)