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Mushroom Pork Scallopini

 Mushroom Pork Scallopini
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
8-10 ServingsPrep: 10 min. Bake: 30 min.


  • 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


  • 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.
  • Cover and cook on low heat for 15-20 minutes or until meat is no
  • longer pink. Serve with fettuccine. Yield: 8-10 servings.

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Mushroom Pork Scallopini (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.