Pork Scallopini with Mushroom Gravy
For this Pork Scallopini with Mushroom Gravy recipe, tender pork tenderloin is used for a nearly melt-in-your-mouth results.
Scallopini (or scallopine) is an Italian dish that features thin boneless cuts of meat such as chicken or veal. The meat is pounded thin prior to cooking. It is ideal for tougher cuts of meat because pounding the meat tenderizes it.
Benefits of Broccoli
Broccoli is a nutritional powerhouse full of vitamins, minerals, fiber, and antioxidants. It’s packed with Vitamin K which is known for the following health benefits.
- Promotes blood clotting
- Prevents osteoporosis
- Helps to keep blood pressure down
- Lowers risk of cardiovascular disease
Broccoli is a super antiaging food!
This Pork Scallopini with Mushroom Gravy recipe packs a nutritional punch. Mushrooms are rich in potassium–a nutrient known for lessening the tension in blood vessels that helps to lower blood pressure. Research has found that mushrooms help stimulate macrophages (cells that detect and eliminate damaged cells) in the immune system, enhancing its ability to defeat foreign bodies and making you less susceptible to serious illnesses.
1. Start with pre-sliced mushrooms to cut down on prep time.
2. Serve with steam-in-the-bag frozen broccoli for a quick and easy meal.
Check out this delicious Buffalo Chicken Lettuce Wraps recipe.
Pork Scallopini with Mushroom Gravy
- Meat mallet tenderizer
- 2 T. extra virgin olive oil divided
- 1¼ lbs. pork tenderloin cut into ½” medallions
- 1 t. garlic powder
- Sea salt and black pepper to taste
- 2 T. unsalted butter
- 8 oz. white mushrooms cleaned and sliced
- 1 t. dried rosemary or 1 T. fresh leaves, chopped
- ¾ c. chicken broth
- 1½ T. cornstarch or arrowroot
- 3 T. fresh parsley chopped
- Steamed broccoli or your choice of sides
- Add olive oil to a large, high-sided skillet set over medium-high heat.
- While the skillet is heating, spread a large sheet of plastic wrap or wax paper on a clean work surface. Add pork medallions and cover with another sheet of plastic wrap or wax paper. Lightly pound with a meat mallet or rolling pin until approximately ¼” thick.
- Remove top layer of plastic wrap and generously season the pork with the garlic powder, salt, and black pepper on both sides.
- Add the seasoned pork to the hot skillet and cook until golden brown on the first side, approximately 4-5 minutes or until it releases easily from the bottom. Turn the pork and cook for another 3-4 minutes, or until golden brown. Remove from heat and transfer the pork to a rimmed plate. Set aside.
- Note: The pork does not need to be completely cooked through at this point. The internal temperature will continue to rise while it rests, and it will be returned to heat later.
- Reduce heat to medium and add the butter and sliced mushrooms to the skillet. Add the rosemary and season with additional salt and black pepper, to taste. Cook, stirring occasionally, until the mushrooms are golden brown and start to release their liquid, approximately 5 minutes.
- Add the chicken broth and deglaze the bottom of the skillet by scraping up the brown bits from the bottom with a spatula.
- Add the cornstarch or arrowroot to a small bowl, along with some of the hot liquid from the skillet on top. Stir until the mixture is thoroughly combined without any lumps. Pour into the skillet and stir to incorporate.
- Return the pork and its juices to the skillet. Reduce heat to medium-low and cover. Simmer for 2-3 minutes or until the gravy thickens and the pork is heated through.
- Remove lid and transfer the pork and mushroom gravy to a serving platter. Garnish with fresh parsley and serve immediately with steamed broccoli or your choice of sides. Enjoy!