Pork Scaloppine with Wild Mushrooms
Elevate your dinner table with this elegant Pork Scaloppine with Wild Mushrooms, a recipe that combines tender, pan-seared pork medallions with an earthy, velvety mushroom sauce. Perfectly seasoned and dredged in flour for a golden crust, the pork is paired with a rich, savory medley of wild mushrooms like shiitake and chanterelles. Garlic, dry white wine, and a touch of fresh parsley infuse the dish with irresistible aroma and flavor, while a splash of lemon juice adds a bright, zesty finish. With only 40 minutes from prep to plate, this easy yet sophisticated recipe is ideal for entertaining or a luxurious weeknight treat. Serve it alongside crusty bread, creamy risotto, or buttery mashed potatoes for a comforting, restaurant-worthy meal that’s sure to impress. Keywords: pork scaloppine, wild mushrooms, mushroom sauce, easy dinner recipe, elegant meal.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 0.5 cup All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 8 oz Wild mushrooms (such as shiitake, oyster, cremini, or chanterelles)
- 2 cloves Garlic, minced
- 0.5 cup Dry white wine
- 0.5 cup Chicken or vegetable stock
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Lemon juice
Instructions
Slice the pork tenderloin into 1-inch thick medallions. Place each medallion between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.
In a shallow dish, mix the flour with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Dredge each piece of pork in the flour mixture, shaking off any excess, and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and is bubbling, add the pork scaloppine in a single layer, working in batches if necessary. Cook for 2-3 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
Reduce the heat to medium and add the remaining tablespoon of olive oil and butter to the skillet. Add the wild mushrooms and sauté for 5-6 minutes until softened and lightly browned, stirring occasionally.
Add the minced garlic to the mushrooms and cook for an additional minute until fragrant.
Pour the white wine into the skillet, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2 minutes until slightly reduced.
Add the chicken or vegetable stock to the skillet and cook for another 3-4 minutes until the sauce slightly thickens.
Stir in the chopped parsley, lemon juice, and the remaining salt and pepper (adjust seasoning to taste).
Return the cooked pork scaloppine to the skillet, nestling them into the sauce. Allow them to warm through for 1-2 minutes, spooning the mushroom sauce over the top.
Serve the pork scaloppine immediately, garnished with extra parsley if desired. Pair with crusty bread, risotto, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.3 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 23 mg | 2% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
