Pork Scallopini with Mushrooms and Marsala Sauce
- 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
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.
* Available at Williams-Sonoma stores.