Pork Scaloppini with Mushrooms
Elevate your weeknight dinner menu with this savory Pork Scaloppini with Mushrooms—a quick and elegant dish that perfectly balances tender pork medallions with a rich, velvety mushroom cream sauce. Made from juicy slices of pork tenderloin, pan-seared to golden perfection, and nestled in a divine combination of sautéed cremini mushrooms, garlic, dry white wine, and a touch of heavy cream, this recipe delivers restaurant-worthy flavors in just 40 minutes. Finished with a sprinkle of fresh parsley, it's ideal for pairing with buttery mashed potatoes, al dente pasta, or crusty bread to soak up every drop of the luxuriously thick sauce. Perfect for family dinners or entertaining guests, this one-pan pork scaloppini will quickly become a favorite. Luxurious yet approachable, it's a must-try for fans of easy gourmet recipes!
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 8 ounces Cremini or button mushrooms, sliced
- 2 cloves Garlic, minced
- 0.5 cup Dry white wine
- 0.75 cup Chicken stock
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Slice the pork tenderloin into 1/2-inch-thick medallions. Place each medallion between two pieces of plastic wrap and pound gently with a meat mallet until about 1/4 inch thick.
In a shallow dish, combine flour, salt, and black pepper. Dredge the pork medallions in the flour mixture, shaking off any excess.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat. Add the pork medallions in batches, cooking for 2-3 minutes per side, or until golden brown and fully cooked. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned.
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes, allowing the wine to reduce slightly.
Pour in the chicken stock and let it simmer for 3-4 minutes, reducing the liquid further.
Stir in the heavy cream and return the cooked pork medallions to the skillet. Simmer for 3-4 minutes, allowing the sauce to thicken and coat the pork.
Sprinkle with chopped parsley before serving. Serve hot, with your choice of pasta, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 26 mg | 2% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 768 mg | 16% | |
*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.
