Pork Scallopini With Mushrooms

This dish may sound difficult to make, it is super easy. In a short amount of time, you can have supper done and on the table! It tastes as good and even better than what you can get from a restaurant. It is comfort food that you can enjoy anytime.

Ingredients

3 to 4 Lbs. pork tenderloins cut into 1-inch slices
salt and pepper to taste
1 1/2 c. flour or 3/4 c. breadcrumbs and 2/3 c. flour
2 Tbs. Parmesan cheese
2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1/2 c. buttermilk
1 egg
1/4 c. cooking oil
1/4 c. butter
1 onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1/2 c. heavy cream
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. rosemary
1 lb. fresh mushrooms or canned mushrooms, drained
hot cooked fettuccine, rice or mashed potatoes

Directions

Season each side of the pork tenderloin with salt and pepper to taste.

In a shallow dish, combine flour, Parmesan cheese, garlic powder, salt and pepper. 

In another dish, combine buttermilk and egg together. 

Dip the pork tenderloin into the buttermilk mixture.  Allow the excess to drip off. Then dredge the pork tenderloin in the flour mixture. Set aside on a cookie sheet lined with wax paper, so the flour adheres better when you begin cooking them. 

In a large cast iron skillet, heat cooking oil and butter over medium high heat. Add pork tenderloins, being careful to not over-crowd the skillet.  You may need to work in batches, depending on how large the skillet is. Brown the pork tenderloin on both sides. Place the pork tenderloins on a platter and cover with a sheet of foil to keep them warm. Repeat the process of frying the pork tenderloins until they are all browned. 

Add the onion, garlic, and mushrooms. Sauté until the onion is translucent. 

Add chicken broth, thyme, oregano, and rosemary. Scrape the bottom of the pan to release the browned bits because that is where all the flavor is. Simmer for 3 to 4 minutes.

Stir in heavy cream and cook for another 3 minutes.

Mix cornstarch with 1 tablespoon water.  Turn the heat up to high. Whisking continuously, pour the cornstarch and water into the skillet.  Cook and stir until the sauce thickens.

Return the pork tenderloin to the skillet. Spoon some sauce over the top of the meat. 

Cover and cook on low heat for 15 to 20 minutes, or until the pork is done. It should be at least 145° when a meat thermometer is inserted into the center of the pork. 

Place the pork tenderloin over a bed of hot, cooked fettuccine,  rice or mashed potatoes.  Pour the sauce over the top.  Serve and enjoy.