Looking for a great new recipe with the most tender pork you’ve ever had? This Pork Scallopini is not only delicious, but you can make it in less than 30 minutes in a skillet. It’s the perfect weeknight meal.
Scallopini is an Italian dish that often features chicken, veal, and other thin, boneless cuts of meat pounded thin prior to cooking. It is ideal for tougher cuts of meat because pounding the meat tenderizes it. For this recipe, however, already-tender pork tenderloin is used for nearly melt-in-your-mouth results.
Check out a few more pork recipes:
This highly versatile and fall-apart-tender pork recipe can be served in so many ways. For starters, this seasoned, tender pork is delicious in lettuce wraps, tacos, salads, or served over rice. This Instant Pot Pork Carnitas recipe is one of our favorites!
If you love easy meals that only use one pan, you’ll love this One-Skillet Honey Applesauce Pork Roast Recipe! The applesauce makes it so tender and tasty, it will be a family favorite.
If you love cooking in your Instant pot, you’ll love these 17 Easy Instant Pot Pork Recipes. They are sure to become family favorites!
Let’s get started with the recipe!
Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4
Pork Scallopini Ingredients:
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
To Serve: Steamed broccoli or your choice of sides
Pork Scallopini Directions:
- 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!
Print the Recipe:
Pork Scallopini with Mushroom Gravy
Make this delicious meal any day of the week in 30 minutes! It's so tender, it melts in your mouth!
Ingredients
- 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
Instructions
1. Add olive oil to a large, high-sided skillet set over medium-high heat.
2. 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.
3. Remove top layer of plastic wrap and generously season the pork with the garlic powder, salt, and black pepper on both sides.
4. 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.
5. 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 approximately 5 minutes.
6. Add the chicken broth and deglaze the bottom of the skillet by scraping up the brown bits from the bottom with a spatula.
7. 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.
8. 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.
9. 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!
Notes
Time-Saving Tips:
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.
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