Name: Pork Scallopini with Mushroom Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: French
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

Pork scallopini with mushroom gravy is an easy recipe that can be made in just 15 minutes. This dish features a meaty and savoury pork cutlet, which is flattened with a meat mallet before being pan-fried to perfection. The mushrooms are sautéed until they caramelize, giving the sauce for the dish an earthy richness.

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The final touch of this dish is adding some fresh parsley to give it a nice pop of colour on top!

What is scallopini?

Scallopini (or scallopine) is an Italian dish that often features chicken, veal, and other thin, boneless cuts of meat pounded thin before 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.

What are the best mushrooms for the gravy?

For the recipe, we used simple white mushrooms because they have enough moisture to work and aren’t too strong. But if you did want to for something stronger, with more flavour of its own, then use either Cremini or Swiss Brown mushrooms in the gravy (or sauce if you like!)

The colour of the gravy comes from the mushrooms but also from the stock or broth you use. So the darker both are, the richer brown the gravy will be. Chicken stock tends to be a mid-range shade.

More recipe inspiration

Looking for more ideas for your pork chops? You could try making Bone-In Pork Chops with White Beans. Or go for a different cut of pork entirely and make Apple and Feta Stuffed Pork Tenderloin.

What you need to make Pork Scallopini with Mushroom Gravy

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

Kitchen equipment

Large skillet
Parchment (greaseproof) paper
Meat mallet
Spatula

How to make the recipe

STEP 1: Add olive oil to a large, high-sided skillet set over medium-high heat.

STEP 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.

STEP 3: Remove the top layer of plastic wrap and generously season the pork with garlic powder, salt, and black pepper on both sides.

STEP 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.

STEP 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 the mushrooms are golden brown and start to release their liquid, approximately 5 minutes.

STEP 6: Add the chicken broth and deglaze the bottom of the skillet by scraping up the brown bits from the bottom with a spatula.

STEP 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.

STEP 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.

STEP 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.

To Serve: Steamed broccoli or your choice of sides

Storing the recipe

I would avoid storing the meat with the sauce on it. But if you want, you can prepare more of the pork scallops than needed and freeze some. Pop them in a freezer bag with parchment paper between them to make it easy to lift out as many as you need.

Recipe tips

To save a bit of time in preparation, there are two things you can do:

Start with pre-sliced mushrooms to cut down on prep time.
Serve with steam-in-the-bag frozen broccoli for a quick and easy meal.

If the gravy is a little thin for your tastes, keep cooking it for a bit longer. But if it gets too thick, then simply add a little water and mix it through to heat it up. It is normal for mushroom gravy to get cooler the longer it stands.

Yield: 4 portions