Pork Scaloppine With Gingered Plum Compote

Plum compote

2 tablespoons unsalted butter

1 small red onion, thinly sliced

1 pound Italian prune plums or red plums, pitted and cut into sixths

1 tablespoon dark brown sugar

3 quarter- size coins fresh ginger root

1 bay leaf

½ cup chicken stock or water

¾ teaspoon kosher salt

Pork

2 pounds boneless pork loin

1 teaspoon fennel seeds

Kosher salt and freshly ground black pepper ¼ teaspoon red pepper flakes

2 to 3 tablespoons olive oil

1 tablespoon unsalted butter

To make the plum compote: In a medium heavy- bottom saucepan over medium heat, melt the butter. Add the onion and a pinch of salt and cook, stirring frequently, until the onion slices are soft and translucent, about 5 minutes. Add the plums, brown sugar, ginger, bay leaf, chicken stock or water and the salt. Bring to a boil, then reduce to a simmer and cook, stirring frequently, until the plums are soft and the liquid is glossy and thickened, about 15 to 20 minutes. Keep warm.

To make the pork: While the compote cooks, cut the pork loin crosswise into 6 slices of even thickness. Lay half of the slices on a cutting board and top with a sheet of plastic wrap. With a meat mallet or rolling pin, pound the pork pieces to a thickness of 3⁄ 8- inch. Repeat with the remaining pieces of pork. Coarsely grind the fennel seeds in a mortar and pestle or a spice grinder. Season each piece of pork on both sides with the fennel, salt, pepper and red pepper flakes.

Heat a large cast- iron or other heavy frying pan over medium- high heat. Add 2 tablespoons of the olive oil and the butter. When the butter melts, add three of the pork pieces to the pan and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a platter and tent with foil to keep warm, then repeat with the remaining pork, adding the additional tablespoon of oil to the pan if necessary. Transfer to the platter. Pour 2 tablespoons of water into the now- empty frying pan and use a wooden spoon to scrape up any browned bits, then pour this flavorful liquid into the pot with the plum sauce and stir to combine.

To serve: Spoon the plum compote around the pork, or transfer to a bowl and serve alongside.