Mushroom Pork Scallopini Recipe
- 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
- 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.
Reviews for Mushroom Pork Scallopini
"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."
"Turned out very well using rice. Broth was really tasty!!"
"Delicious & easy."
"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."
"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"
"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."
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.