1 pound pork tenderloin -- cut crosswise into 1/2-inch-thick slices
Salt and pepper -- to taste
1 1/2 teaspoons butter
1 1/2 teaspoons olive oil
4 tablespoons shallots -- finely minced (or scallions)
1 tablespoon honey
1 pinch ground allspice
1 cup chicken stock
1 tablespoon lemon juice
1/4 cup heavy cream
1 tablespoon balsamic vinegar
Pat tenderloin slices dry, then pound them to a little less than 1/4 inch thick. Season with salt and pepper to taste.
Heat the butter and olive oil in a large skillet over high heat. Cook the scaloppini in batches for 30-60 seconds on each side. They will be well browned on the outside and moist and slightly pink in the center. They cook very quickly, so do not walk away after you put them in the pan.
Remove the scaloppini to a warmed platter. Place the skillet over medium-high heat and add the scallions, honey and allspice. Cook, stirring, until the scallions or shallots are soft, 1 to 2 minutes.
Increase the heat to high 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 the cream and boil until the sauce thickens slightly, about 1 minute. Add balsamic vinegar and additional salt and pepper to taste. Return the sauce to a boil, then spoon over pork and serve immediately.
Source: "Joy of Cooking"