Email to Cat      

Pork Scallopine with Mushrooms

Source of Recipe


The Seattle Times






List of Ingredients



• 1 pork tenderloin, about 3/4 lb.
  
• 2 Tbsp flour
  
• 1/4 tsp salt
  
• Freshly ground black pepper to taste
  
• 6 tsp olive oil, divided
  
• 3 tsp butter or margarine, divided
  
• 2 medium cloves garlic, peeled and minced
  
• 1 large shallot, peeled and minced
  
• 1/2 lb. mushrooms, trimmed, cleaned and thinly sliced
  
• 1/4 tsp dried rosemary
  
• 1/2 cup chicken broth
  
• 1/3 cup Marsala
  






Instructions



1. Cut the pork on the diagonal into 1/2-inch slices. Spread out on a large sheet of plastic wrap and top with a second sheet. Pound with the smooth side of a meat mallet to a 1/8-inch thickness.
   
   
2. Dredge the meat in the flour and sprinkle lightly with some of the salt and pepper. In a large heavy skillet, heat 2 teaspoons of the olive oil over medium-high heat. Saute about one-third of the pork slices for 2 minutes on each side. Remove from the pan and keep warm. Saute the remaining pork in two batches, using 1 teaspoon oil for each batch.
   
   
3. Hold the meat in a warm oven. Add 2 teaspoons oil and 2 teaspoons butter to the pan with the garlic and shallot. Saute 1 minute. Add the mushrooms; sprinkle with salt, pepper and rosemary. Saute 5 minutes. Remove from the pan.
   
   
4. Pour the broth and Marsala into the pan. Boil until somewhat reduced and thickened, about 3 minutes. Put the mushrooms back into the pan with the remaining 1 teaspoon butter. Cook 2 minutes.
   
   Spoon the mushrooms and sauce over the pork and serve.
   
   Makes 4 servings.