Pork Escallops with Modena IGP Balsamic Vinegar


  • 600 g of pork sirloin steaks or low-fat fillet
  • 1/2 dl of Balsamic Vinegar of Modena IGP: AS/ASR/BALSAMELLO/FM01
  • 1/2 dl of broth (even from stock cube)
  • 1 teaspoon of sugar
  • 30 g of pine nuts
  • flour
  • a bush of parsley
  • 20 g of butter
  • extra virgin olive oil
  • salt and pepper


Prepare the meat eliminating fat from the sirloin steaks or pork fillet, cut into slices of 1/2 cm thick and beat them with steak hammer. Put the slices in the flour, one at a time, and shake them to remove the excess of flour.

Heat 2 tablespoons of extra virgin olive oil and a bit of butter in the pan. Add the scallops and cook them for 1 minute on every side. Trickle them, season with salt and keep them warm between 2 plates. Pour the Balsamic Vinegar of Modena IGP and the broth in the pan. Add sugar and cook on a low flame for 3-4 minutes until the sauce is not reduced in half.

Put in the pain the remained butter, pine nuts and continue cooking for 1-2 minutes. Add the prepared pork slices and left in the sauce for a few minutes. Place the escallops with the broth in a dish, sprinkle with chopped parsley and a generous grinding of pepper and serve immediately.

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