Mushroom Pork Scallopini Recipe
Mushroom Pork Scallopini Recipe photo by Taste of Home

Mushroom Pork Scallopini Recipe

Read Reviews
4.5 9 8
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 8-10 servings


  • 3 to 4 pork tenderloins (about 1 pound each), cut into 1-inch slices
  • 1 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1/4 cup canola 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

Nutritional Facts

1 slice: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. 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 in the wine, water, onion, garlic and seasonings into drippings. Return pork to skillet, layering if necessary. Top with mushrooms.
  2. Cover and cook on low heat for 15-20 minutes or until meat is no longer pink. Serve with fettuccine. Yield: 8-10 servings.
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.

Reviews for Mushroom Pork Scallopini

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 24, 2014

"I made this with white cooking wine, instead of chicken broth; it came out delicious. Instead of rice or pasta, I made Stove Top chicken stuffing for the side dish and some peas for the veggies."

Reviewed Apr. 19, 2014

"This was a really tasty dish and very easy to make. I used thinly cut pork chops that I had on hand and I used chicken broth instead of wine. The flavor was very mild and I might consider "spicing" it up a notch (more salt, more garlic, maybe some lemon juice?), but it's a winner for me for sure."

Reviewed May. 30, 2013

"Turned out very well using rice. Broth was really tasty!!"

Reviewed Feb. 5, 2013

"Delicious & easy."

Reviewed Sep. 17, 2011

"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."

Loading Image