Comments on: Pork Scallopini with Bacon Caper Jus https://djfoodie.com/pork-scallopini-with-bacon-caper-jus/ Tasty Yum-Yums & Fat-Fatty Goodness Tue, 19 Apr 2022 15:40:48 +0000 hourly 1 By: DJ Foodie https://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-1006180 Mon, 29 Apr 2019 01:48:47 +0000 http://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-1006180 In reply to Koni.

Oh, I’ll bet! That’s a killer combo, right there. YUM!!!

]]> By: Koni https://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-1006178 Mon, 29 Apr 2019 01:14:22 +0000 http://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-1006178 😋 😋]]> 5 stars
Omg! Followed recipe exactly, then added sliced roasted portobellas… To die for! Yummy yum yum! 😋 😋 😋

]]> By: Mary https://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3154 Sun, 29 Mar 2015 17:04:45 +0000 http://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3154 Hi, Capers are small to begin with. Do you need to make them smaller? Also are you slicing the tenderloin long ways or sideways?
—Reply posted by DJ on 3/29/2015
Hi Mary … Capers are small, but they’re also very strongly flavored. The idea is to more evenly distribute their strong flavors through the sauce and have a more or less consistent bite, each time. Without doing a coarse chop on them, then you’ll have 3 bites, but only one of the bites will contain a caper and … it could be overpowering, whereas the other 2 bites are on the bland side. By making them course, each bite will be more or less balanced. When slicing, slice “sideways” … across the grain … then pound the little circles. In most every instance I can think of, slicing meat is typically done against the grain (it makes it more tender … going WITH the grain can give it a stringy texture… ) I hope this helps! 🙂

]]> By: DJ Foodie https://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3153 Wed, 26 Nov 2014 07:49:07 +0000 http://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3153 Charlotte, it’s 2 lbs. and 8 ounces. Pamela, you can use store bought or make your own. I do both, depending on how lazy I’m feeling. I prefer homemade, though. I’ll take a lb of bacon, cut it up and put it into a frying pan and let it cook, stirring it every few minutes. Eventually all the fat will render out of it and start frying the remaining meat. When it’s all crispy fried and yummy, I strain it and put the bits on paper towels to cool. Then, I use the bacon fat to cook with! The bacon bits get wrapped up and thrown, like pixie dust, on just about everything! 😉

]]> By: Pamela https://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3152 Tue, 04 Nov 2014 19:57:35 +0000 http://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3152 I know this is a very silly question but how do you make the bacon bits? Or are they store bought?

]]> By: Charlotte https://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3151 Mon, 13 Oct 2014 23:37:07 +0000 http://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3151 What is 1135 grams in pounds and ounces…?

]]> By: DJ Foodie https://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3150 Thu, 25 Sep 2014 21:37:26 +0000 http://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3150 This one is definitely a keeper, Denise. Let us know how it turns out! 🙂

]]> By: Denise https://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3149 Thu, 25 Sep 2014 16:10:22 +0000 http://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3149 I’ve been waiting all week to make this! Today’s the day. Sounds so incredible!

]]> By: DJ Foodie https://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3148 Tue, 03 Jun 2014 01:38:42 +0000 http://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3148 Hi Vee, to be a scallopini, you would still pound it out into thin slices. It’s not a requirement and if you were to use these same ingredients in a different way, you’d still have something delicious, but … to try for the core tastes and textures in this configuration … you would put the chicken between two pieces of plastic wrap or parchment paper and pound them out into thin pieces. Season and cook! I hope this helps! 🙂

]]> By: Vee https://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3147 Sun, 01 Jun 2014 17:56:34 +0000 http://djfoodie.com/pork-scallopini-with-bacon-caper-jus/#comment-3147 This sounds yummy, but if I was to change up and use chicken would you still need to pound it or just cut into pieces?

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