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Mushroom Pork Scallopini Recipe

Mushroom Pork Scallopini Recipe

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. YIELD: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


  • 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

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zrainbow1959 User ID: 7256231 33226
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."

MapleB User ID: 7525346 99929
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."

Skyburgerfan User ID: 7284029 38624
Reviewed May. 30, 2013

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

Wings2580 User ID: 7120424 74856
Reviewed Feb. 5, 2013

"Delicious & easy."

Miguet User ID: 4140923 90145
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."

jetluvs2cook User ID: 1675049 33295
Reviewed Feb. 9, 2011


jules.i.m User ID: 1847310 99925
Reviewed 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 User ID: 2810512 129634
Reviewed 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 User ID: 5679401 38623
Reviewed 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."

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