Mushroom Pork Scallopini
Taste of Home's Holiday & Celebrations Cookbook
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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
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 10 min. Bake: 30 min.
Ingredients:
- 3 to 4 pork tenderloins (about 1 pound each), cut into 1-inch slices
- 1 cup all-purpose flour
- 1/4 cup butter or margarine
- 1/4 cup vegetable oil
- 1 cup white wine or chicken broth
- 1/2 cup water
- 1 large onion, chopped
- 1 to 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon each dried thyme, oregano and rosemary, crushed
- 1 pound fresh mushrooms, sliced
- Hot cooked fettuccine
Directions:
Dredge pork slices in flour. In a large skillet, heat butter and oil. Brown pork on both sides in batches; remove and keep warm. Stir wine or broth, water, onion, garlic and seasonings into drippings. Return pork to skillet, layering if necessary. Top with mushrooms.
Cover and cook on low heat for 15-20 minutes or until meat juices run clear. Serve over fettuccine. Yield: 8-10 servings.