Ingredients

1 pound pork tenderloin, cut crosswise into 1/2" thick slices
1.5 Tsp. Butter
1.5 Tsp. Olive Oil
3 to 4 Tbsp. minced scallions or shallots
1 Tbsp. Honey
pinch of ground allspice
1 cup chicken stock
1 Tbsp. strained fresh lemon juice
1/4 cup heavy cream
1 Tbsp. balsamic vinegar

Method

pound slices of pork into 1/4" thick slices ; season with salt and pepper
heat butter and olive oil in large skillet over high heat
cook scaloppine in batches 30-60 sec. each side, until well brown on outside and slightly pink and moist in the middle ; remove pork to warm plate
turn heat on skillet down to medium-high and add scallions/shallots, honey, and allspice
Cook, stirring until the scallions or shallots are soft ; 1-2 min.
increase skillet to high-heat and add chicken stock and lemon juice
boil, scraping up the browned bits from the bottom of the skillet with a wooden spoon, until reduced by half
add heavy cream and boil sauce until it thickens slightly
add balsamic vinegar and salt and pepper to taste
(4 servings)