Recipe - Pork Scaloppine With Chris

1 Pork tenderloin ; (10 to 14
oz)
3 tablespoon Olive oil
Coarse salt
Freshlyground black pepper
1 Shallot; minced
1 tablespoon Cognac
One fourth cup Lowsodium chicken stock
1 tablespoon Grainy mustard
3 tablespoon Heavy cream
2 tablespoon Minced plum tomato
1 tablespoon Finelychopped basil
2 Radicchio; quartered
1 teaspoon Balsamic vinegar

Cut pork into 4 pieces, crosswise. Stand pork tenderloin pieces on end
between two layers of plastic wrap. Pound meat to a 1/4inch thickness with
a rolling pin; set aside. (A tournedo laid flat during pounding will result
in meat with a stringy texture.) Heat 1 tablespoon olive oil in a large
skillet over mediumhigh heat until just smoking. Season pork on both sides
with salt and pepper. Add meat to pan and cook until browned. (You will see
a release of juices on the surface of the meat after it has been turned,
about 2 to 3 minutes per side.) Transfer meat to a platter and keep warm.
Pour off any excess fat from skillet and discard. Meanwhile, heat a grill
pan over mediumhigh heat (for the radicchio). Return skillet to heat, add
the shallot and cook for about 1 minute. Remove skillet from heat and
deglaze with cognac. Return skillet to stove and carefully ignite with a
match. When flames subside, add chicken stock and mustard; reduce to
thicken, about 1 to 2 minutes. Add heavy cream, tomato, basil, and salt and
pepper to taste. Cook until heated through, about 1 minute. Remove from
heat, and serve sauce over the pork. Meanwhile, toss radicchio with 2
tablespoons olive oil and salt and pepper to taste. Place on grill pan,
turning as it begins to color. Remove from grill pan, drizzle with balsamic
vinegar, and serve along side pork scaloppine. Makes 2