Pork Scallopini With Garlic and Mushrooms
- 1 1/2 lbs pork tenderloin, sliced about 1 inch thick
- 1/2 cup flour, sifted
- 2 tablespoons butter
- 2 tablespoons oil
- 1/2 cup white wine or chicken broth
- 1/4 cup water
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1/4 teaspoon oregano
- 2 cups mixed mushrooms, sliced and fresh
- hot cooked fettuccine
Dredge pork in flour. In a hot skillet, brown meat in butter-oil combination.
Stir in wine, water, onion, garlic, pepper, salt, herbs.
Cover and cook slowly 30 minutes, adding a little water if needed.
Add mushrooms and cook, covered 15 minutes longer.
Serve with fettuccine.