Pork Scallopine with Red Wine and Mushrooms
”Scallopine” simply refers to a thin and tender cut of meat that is dredged in flour and cooked at a high temperature for a short time.
INGREDIENTS | SERVES 4
1½ pounds pork tenderloin cut into 4 slices
Salt to taste
Pepper to taste
½ cup all-purpose flour
4 tablespoons butter
2 large shallots, chopped
2 garlic cloves, minced
16 ounces button mushrooms, sliced
1 tablespoon dried thyme
2 cups dry red wine
Use a meat tenderizer to pound the pork till it is ¼" thick. Season with salt and pepper. Dredge the pieces in flour and shake off the excess.
Place a large skillet over medium-high heat. When it's heated, add 2 tablespoons butter. Once it is melted and frothy, slide the pork into the skillet and cook for 1–2 minutes on each side. Remove them from the pan and set aside to stay warm.
Add the rest of the butter and the shallots to the skillet. Cook for 1 minute. Add the garlic to the pan and cook for 30 seconds.
Sprinkle the mushrooms, thyme, and salt over the pan's surface. Cook for 5 minutes, stirring frequently until the mushrooms are tender.
Add the wine to the skillet and simmer for 10 minutes or until it's reduced by half. Taste and season as needed. Serve over rice or mashed potatoes.
Pigs were domesticated as early as 5000 B.C. in Asia. They are omnivorous, unlike other livestock. Until the 1900s pigs were often only slaughtered in the fall and were only born in the early spring. Now, due to mass production, pigs are born and slaughtered year-round.