A great way to serve the “other white meat” – Pork Scallopini
The other day I found something really great in the pork section of the meat department. The package was marked Pork Scallopini and it contained beautiful 1/4 inch thick slices of pork loin. They were just gorgeous! I had never thought of pork scallopini. When I hear the word “scallopini”, veal is the meat that comes to mind. The meat was beautifully cut and the perfect thickness but it would be easy enough to have butterflied and pounded a pork chop to the proper thickness with my rolling pin. I served it with fettuccine and some fresh steamed asparagus and carrots. Supper was a real hit with the family-clean plates and no leftovers!
|Pork Scallopini with Mushrooms|| |
- 2½ lbs. of pork loin, ¼" thick
- 1 c. flour
- ¼ c. butter
- ¼ c. extra virgin olive oil
- 1 c. dry white wine
- ½ c. chicken stock or water
- 1 large onion, chopped
- 2 garlic cloves, minced
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- ½ tsp. dried thyme
- ¼ tsp. dried oregano
- ¼ tsp. dried rosemary, crushed
- 1 lb. of fresh mushrooms, sliced
- Dredge the pork slices in flour.
- Melt butter and olive oil in large sauté pan or skillet.
- Saute about 2 mins. on each side until golden brown.
- Remove the pork from the pan and keep warm.
- Deglaze pan with white wine. Be sure to scrape up all the tasty brown bits from the bottom of the pan as these give outstanding flavor to the sauce.
- Add chicken stock or water to pan.
- Add onion to pan and cook until translucent.
- Add garlic, thyme, oregano, and rosemary to pan and simmer for 2 mins.
- Return pork to pan.
- Cover pork with mushroom slices and put cover on sauté pan.
- Cook over low heat or place in a 350 degree oven for 15 - 20 mins.
- Serve over a bed of fettuccine.