Recipe

Pork Scaloppini With Mushroom Mustard Sauce Recipe


Pork Scaloppini With Mushroom Mustard Sauce Recipe Chefmeow / All my dishes
9 months ago
PORK SCALOPPINI WITH MUSHROOM MUSTARD SAUCE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Terrell, Texas in 1982.
Prep:10m Cook:20m Servings:2

Chefmeow

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Ingredients
  • 7 ounce pork tenderloin
  • 3 tablespoons olive oil divided
  • 1 heaping teaspoon honey sweetened horseradish mustard
  • 4 tablespoons Dijon mustard divided
  • 3/4 cup all purpose flour
  • 1-1/2 teaspoons freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 teaspoon Hungarian paprika
  • 4 tablespoons unsalted butter divided
  • 1/2 cup sliced mushrooms
  • 1 teaspoon crushed dried rosemary
  • 2 garlic cloves finely minced
  • 1/2 cup chicken stock
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice

Directions
  1. Combine two tablespoons olive oil, horseradish mustard and two tablespoons Dijon.
  2. Mix well to combine then using sharp boning knife remove silver skin from tenderloin.
  3. Slice tenderloin into rounds then place between 2 pieces moistened waxed paper.
  4. Using a meat mallet gently pound each slice to 1/4" thickness.
  5. Place medallions in shallow dish and brush both sides with the mustard mixture.
  6. Discard any remaining marinade.
  7. Marinate refrigerated and covered at least one hour or up to four hours.
  8. Remove from refrigerator and bring to room temperature.
  9. In shallow dish combine flour, pepper, salt and paprika.
  10. Coat each medallion with seasoned flour and shake off excess.
  11. Heat 2 tablespoons butter and remaining oil in large skillet over medium high heat.
  12. Add pieces of pork without crowding and cook 3 minutes turning once.
  13. Remove from skillet reserving drippings in skillet.
  14. Keep cooked medallions warm in low oven while cooking remaining pieces.
  15. Remove second batch of pork and repeat process until all medallions are cooked.
  16. Keep medallions then warm while preparing sauce.
  17. Reduce heat under skillet to medium and add two tablespoons butter.
  18. When melted add mushrooms, rosemary and garlic.
  19. Cook stirring often until the mushrooms are tender about three minutes.
  20. Add stock and scrape bottom of skillet with wooden spatula to release any browned bits.
  21. Bring sauce to boil then reduce heat and simmer five minutes or until reduced by half.
  22. Stir in remaining mustard, lemon peel and lemon juice then heat thoroughly.

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Comments

notyourmomma 9 months ago said:
Mushrooms, mustard and medallions of pork, PARDON ME, why of course, this is wonderful.

aussie_meat_pie 9 months ago said:
Yummy - sounds awesome!

mark555 9 months ago said:
Sounds great! always on the lookout for a pork loin recipe!
Mark

fishtrippin 8 months, 4 weeks ago said:
MMMMM..... What else can I say?


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