Pork Scallopini with Mushrooms and Marsala Sauce
In this recipe the pork slices are pounded thin to ensure quick, even cooking. Place a slice between 2 sheets of plastic wrap and, using a meat pounder, strike it with glancing blows, working from the center to the edge. Try to come at the meat from an angle, as if to spread it out, rather than pound down directly on the food.
Ingredients
- 1⁄4 cup olive oil, plus more as needed
- 1⁄2 lb. white button or cremini mushrooms, cut
into slices 1⁄4 inch thick - Salt and freshly ground pepper, to taste
- 1 1⁄2 lb. boneless pork loin roast, trimmed of
excess fat and cut into 8 slices - 1 cup all-purpose flour
- 3⁄4 cup marsala finishing sauce*
- Finely chopped fresh flat-leaf parsley for garnish
Directions
In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Season lightly with salt and pepper. Transfer to a small bowl and set aside.
One at a time, place the pork slices between 2 sheets of plastic wrap and pound with a meat pounder to 1/4-inch thickness. Season both sides with salt and pepper. Put the flour in a shallow bowl. Dredge the pork slices in the flour, shaking off the excess, then place the slices in a single layer on a baking sheet.
In the same fry pan over medium-high heat, warm the remaining 3 Tbs. oil until almost smoking. Working in batches (do not overcrowd), cook the pork slices, turning once, until golden brown, 2 to 3 minutes per side, adding more oil to the pan as needed. Transfer the pork to a paper towel-lined baking sheet and cover loosely with aluminum foil. Wipe out the pan with paper towels.
Set the pan over medium-low heat, pour in the marsala finishing sauce and add the mushrooms. Stir until the sauce is warmed through, 1 to 2 minutes; do not allow it to reduce.
Transfer the pork to a warmed platter and spoon the sauce over the meat, coating the slices evenly. Garnish with parsley and serve immediately. Serves 4.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.
One at a time, place the pork slices between 2 sheets of plastic wrap and pound with a meat pounder to 1/4-inch thickness. Season both sides with salt and pepper. Put the flour in a shallow bowl. Dredge the pork slices in the flour, shaking off the excess, then place the slices in a single layer on a baking sheet.
In the same fry pan over medium-high heat, warm the remaining 3 Tbs. oil until almost smoking. Working in batches (do not overcrowd), cook the pork slices, turning once, until golden brown, 2 to 3 minutes per side, adding more oil to the pan as needed. Transfer the pork to a paper towel-lined baking sheet and cover loosely with aluminum foil. Wipe out the pan with paper towels.
Set the pan over medium-low heat, pour in the marsala finishing sauce and add the mushrooms. Stir until the sauce is warmed through, 1 to 2 minutes; do not allow it to reduce.
Transfer the pork to a warmed platter and spoon the sauce over the meat, coating the slices evenly. Garnish with parsley and serve immediately. Serves 4.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.