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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
  • 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


  • 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.

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  • zrainbow1959
    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.

  • MapleB
    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.

  • Skyburgerfan
    May 30, 2013

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

  • Wings2580
    Feb 5, 2013

    Delicious & easy.

  • Miguet
    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.

  • jetluvs2cook
    Feb 9, 2011


  • jules.i.m
    Feb 8, 2011

    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

  • dmwilmoth
    Jan 8, 2011

    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.

  • kimkimsharu
    Dec 13, 2010

    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.

  • loribaker
    Dec 28, 2007

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