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Tender pork has fantastic flavor when coated with a buttery sauce seasoned with garlic and herbs. This serves a lot, so I make it often for company. —Carol Ebner, Fort Dodge, Iowa
Originally published as Mushroom Pork Scallopini in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p61
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Sep. 17, 2011 by Miguet
This is very tasty. The pork needs to be seasoned with salt before its dredged in the flour. I also added a little paprika to the flour for color. Instead of cooking it on top of the stove, I put it in the oven at 350 for the 15-20 minutes. This is excellent the next day.
Reviewed on Feb. 09, 2011 by jetluvs2cook
Delicious!!!
Reviewed on Feb. 08, 2011 by jules.i.m
I got this recipe from my mom, shr has made it for years. Its great because its simple to make, is inexpensive and taste so good its perfect for company
Reviewed on Jan. 08, 2011 by dmwilmoth
This was a huge hit in our house! The sauce was extremely flavorful and delicious. It was not a thick sauce, and you could thicken it if you wanted to but I left it as is. So good! I was skeptical when I put all the fresh mushrooms on top of the pork without first sauteeing them, but when I pulled the lid off of my pan at the end of cooking, they had sauteed themselves! They were a lovely brown color, soft and wonderful. I served this alongside some italian garlic rice I had in the pantry, but it would have been fine with plain rice or pasta too. I felt this was definitely restaurant quality and will make it again.
Reviewed on Dec. 13, 2010 by kimkimsharu
I would definitely recommend sauteing the mushrooms and onions ahead of time. You can do this in seperate pans. The onions had a weird texture, and sort of added a sour taste to the dish.(My onions were fresh) When it was done, I removed the pork and added some cream to the sauce to help thicken it. Next time, I will add a rue at the end to make it thicker/better tasting. Instead of noodles, I used Couscous. I had alot of leftover liquid, so I used some to make the couscous.
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