Ingredients for Pork Scallopini with Marsala Mushroom Gravy
- 14 ounces thinly sliced pork loin, pounded to about 1/4 inch thickness
- 1/2 C. flour
- salt and white pepper
- 1 T. olive oil
- 2 T. butter
- 1/2 C. finely chopped shallots
- 2 C. thinly slice mushrooms
- 2 C. beef broth
- 1/2 C. Marsala wine
- 1/2 C. dry white wine
- 2 T. chopped fresh parsley
In a large skillet, heat 1 T. of olive oil and 1 T. of butter. In a wide shallow bowl season flour with salt and white pepper. Dredge pounded pork pieces in flour and sauté in the skillet. As pork becomes browned and cooked through, remove to a plate. If the pan gets dry as you are cooking the pork, add a little bit of the second tablespoon of butter to the pan.
When all the pork is cooked, add the rest of the butter and sauté the shallots for about a minute. Then add the mushrooms and sauté another 3 or 4 minutes.
Add 1/3 C. of the seasoned flour to the skillet and mix thoroughly until the flour incorporates with the other ingredients. (It may seem a little clumpy, don’t worry.) Add both of the wines and stir until thickened then add the beef broth and bring to a boil. Turn the heat to low, add the parsley and stir. Return the cooked pork to the pan, covering each piece in sauce. Season with salt and pepper to taste and serve immediately with noodles or spaetzle. 4 servings.