Pork Scallopini with Mushroom Gravy

Man, do I have a weeknight dinner game-changer for you! This pork scallopini with mushroom gravy is the kind of dish that makes you feel like a kitchen rockstar without any of the fancy chef stress. Imagine tender, garlicky pork medallions swimming in a rich, savory mushroom sauce that’ll have you licking the plate clean. Best part? It’s on the table in 30 minutes flat. Trust me, once you try this one, it’s going straight into your regular dinner rotation.

Try my Spiced Mediterranean Fish Soup recipe.

Why You’ll Love This Pork Scallopini with Mushroom Gravy

Here’s the deal this recipe is a total winner, and here’s why:

✔ Quick & Easy – Ready in 30 minutes flat! Perfect for busy weeknights when you want something delicious without the fuss.

✔ Restaurant-Worthy, Budget-Friendly – Tastes like a fancy dish but costs way less than eating out. (Your wallet will thank you.)

✔ Tender, Juicy Pork – Pounding the medallions thin ensures quick, even cooking no dry meat here!

✔ Mushroom Gravy Magic – Rich, savory, and packed with flavor. You’ll want to pour it on everything.

✔ Versatile Sides – Pair it with steamed broccoli, mashed potatoes, or even pasta. It’s all good.

✔ Impressive but Low-Stress – Looks like you spent hours, but the secret’s safe with us. (Great for date night or last-minute guests!)

Basically, it’s the kind of meal that makes you feel like a kitchen hero without breaking a sweat. Give it a try you won’t be disappointed!

Try my Beef and Broccoli Stem Stir-Fry recipe.

What You’ll Need To Make

Let’s Talk Key Ingredients (They’re the Real MVPs!)

 White Mushrooms – These little flavor sponges soak up all the garlicky, buttery goodness and turn into the richest, most savory gravy. No fancy shrooms needed basic white mushrooms do the job perfectly!

 Pork Tenderloin – Lean, tender, and cooks up crazy fast when pounded thin. Pro tip: Slicing it into medallions yourself saves cash vs. buying pre-cut chops. Win!

 Butter + Olive Oil – The dynamic duo! Olive oil handles the high-heat sear, while butter swoops in later for that irresistible rich flavor. (Yes, you need both. Trust me.)

 Dried Rosemary – Just a pinch adds earthy, cozy vibes. Fresh rosemary works too, but let’s be real… who always has fresh herbs on hand? [Crickets.]

 Cornstarch – The stealth thickener! No lumps, no fuss just silky gravy in seconds. Arrowroot works too if you’re feeling fancy.

✨ Bonus: Garlic Powder – Because fresh garlic burns too fast in a hot pan, and we’re all about that golden crust life.

Why It Works: These simple ingredients pack BIG flavor without weird grocery trips. (And yes, you can totally eyeball the seasonings I won’t tell.)

NOTE: For measurements and rest of the ingredients check the recipe card below.

What You’ll Need To Do

⏱ 30 mins |  Serves 4

Let’s Make Pork Scallopini with Mushroom Gravy!

Heat Things Up: Grab a big, deep skillet and drizzle in 1 tablespoon of olive oil. Crank the heat to medium-high and let that pan get nice and hot while you prep the pork.

Pound It Out (Gently!): Lay some plastic wrap or wax paper on your counter, toss the pork medallions on top, and cover them with another sheet. Now, channel your inner chef and lightly whack them with a meat mallet (or a rolling pin in a pinch) until they’re about ¼-inch thick. No need to go Hulk mode just thin enough to cook fast and stay tender.

Season Like a Boss: Peel off the top plastic wrap and shower both sides of the pork with garlic powder, salt, and pepper. Be generous! This is where the flavor magic happens.

Sizzle Time: Slide the pork into the hot skillet and let it cook untouched for 4-5 minutes, until the bottom is golden and it lifts off easily (no sticking!). Flip and cook the other side for 3-4 minutes just browned, not fully cooked. Transfer the pork to a plate and wink at it knowingly. It’ll finish cooking later, promise.

Proceed with the remaining recipe steps for mushroom gravy and final assembly. Scroll down to the recipe card or click here to jump.

Here’s the approximate glycemic impact and macros per serving (based on USDA data and standard GI values):

Glycemic Impact (per serving):

• Glycemic Index (GI): ~15 (Very Low)
• Glycemic Load (GL): ~3 (Negligible)

Macros (per serving):

• Calories: ~320 kcal
• Protein: 28g
• Fat: 18g (Saturated: 6g)
• Carbs: 8g (Fiber: 1g, Net Carbs: 7g)

Notes:

• Low GI/GL due to minimal carbs (only from mushrooms, cornstarch, and trace amounts in broth).
• Macros assume 1 tbsp cornstarch and no starchy sides.

Great for low-carb/keto diets!

Why It Works for Diabetics

✅ Low Glycemic Load (GL 3): Minimal blood sugar impact thanks to high protein/fat and low carbs.
✅ No Added Sugars: Uses whole ingredients without sweeteners.
✅ Balanced Macros: 28g protein + 18g fat helps slow glucose absorption.

For Even Better Diabetes Control:

1. Thickener Swap: Replace cornstarch with xanthan gum (½ tsp) or psyllium husk to reduce carbs further.
2. Broth Choice: Use low-sodium, sugar-free broth (some brands add dextrose).
3. Side Dish: Pair with non-starchy veggies (zucchini, cauliflower mash) instead of grains/potatoes.
4. Portion Control: Stick to 1 serving (¼ recipe) to manage calorie/carb intake.

Pro Tip: The high protein/fat content and fiber from mushrooms help stabilize blood sugar. Always monitor individual responses!

Final Verdict: Already a solid choice just tweak the thickener and sides for optimal diabetes management.

Easy Ingredient Swaps

Easy Ingredient Swaps for Your Pork Scallopini:

Mushrooms: Swap white mushrooms for cremini (baby bellas) for deeper flavor, or shiitakes for an umami boost. No mushrooms? Try caramelized onions instead!

Protein: Not feeling pork? Chicken cutlets or turkey scallopini work great. For vegetarian, use thick-sliced portobello mushrooms or eggplant rounds.

Butter: Use ghee for higher heat tolerance, or olive oil for dairy-free. Vegan? Coconut oil works too (just a hint of sweetness).

Rosemary: Thyme or sage make great herb swaps. No dried herbs? A pinch of Italian seasoning saves the day.

Chicken Broth: Vegetable broth keeps it veg-friendly, or use white wine (½ cup) for extra zing.

Cornstarch: Swap with all-purpose flour (double the amount) or arrowroot powder 1:1.

Side Dish: Skip broccoli and try garlic mashed potatoes, buttered noodles, or a crisp green salad.

Pro Tip: Keep the cooking method the same, just adjust cook times for thicker cuts (like chicken). Happy swapping!

Try my Poached Salmon with Cucumber Salad recipe.

Tweak Ideas

Fun Recipe Tweaks to Mix It Up:

Spice It Up – Add a pinch of red pepper flakes or smoked paprika to the seasoning for a subtle kick.

Cheesy Twist – Sprinkle grated parmesan over the finished dish for a salty, nutty finish.

Brighten It – Finish with a squeeze of lemon juice or zest for a fresh, tangy pop.

Extra Richness – Crisp up some chopped bacon before cooking the mushrooms and use the bacon fat instead of butter.

More Veggies – Toss in some spinach or sun-dried tomatoes with the mushrooms for extra color and flavor.

Wine Upgrade – Deglaze the pan with a splash of white wine before adding the broth for extra depth.

Herb Freshness – Swap parsley for fresh basil or chives for a different herbal note.

Creamy Twist – Stir in a splash of heavy cream or coconut milk at the end for a richer, velvety gravy.

Why Tweaks Rock: Small changes = totally new vibes! Try one or go wild and combine a few. No wrong answers here!

Try my Loaded Taco Sweet Potatoes recipe.

Helpful Tips for Success

Pro Tips for Perfect Pork Scallopini Every Time:

Slice Smart – Partially freeze the pork tenderloin for 15-20 minutes before slicing – it makes cutting thin, even medallions way easier.

Pound Properly – Place pork between plastic wrap or parchment paper when pounding to prevent tearing and keep your workspace clean.

️ Temp Check – Use a meat thermometer – pork is perfectly cooked at 145°F (it will keep rising as it rests).

Pan Matters – Use a heavy stainless steel or cast iron skillet for the best sear (nonstick won’t give you those golden crispy bits).

⏱️ Don’t Crowd – Cook pork in batches if needed – overcrowding steams instead of sears.

Mushroom Magic – Let mushrooms sit undisturbed for a minute after adding to the pan – this helps them develop that delicious golden color.

Gravy Control – For thicker gravy, mix cornstarch with cold broth before adding. For thinner, add more broth.

Season in Stages – Season the pork, then adjust gravy seasoning at the end – ingredients reduce and flavors concentrate.

Rest Time – Let pork rest 5 minutes before serving – this keeps it juicy.

Bonus Hack – Double the gravy recipe – it’s amazing over mashed potatoes or egg noodles the next day!

Remember – The first time is practice, the second time is perfection. Have fun with it!

Try my Slow Cooker Honey Teriyaki Chicken and Rice recipe.

Budget-Friendly Tips

Smart Ways to Save on Pork Scallopini Without Sacrificing Flavor:

Buy Whole Tenderloin – Purchase a whole pork tenderloin and slice it yourself – it’s cheaper per pound than pre-cut medallions

Check Weekly Ads – Pork tenderloin often goes on sale – stock up and freeze for future use

Swap Mushrooms – Use button mushrooms instead of pricier varieties – they taste just as good in this recipe

Seasonal Sides – Pair with whatever veggies are on sale – carrots, green beans or zucchini work great

DIY Seasoning – Make your own garlic powder by blending dehydrated garlic – cheaper than store-bought

Alternative Cuts – Try pork loin chops (often less expensive) pounded thin – just trim excess fat

Broth Hack – Use bouillon cubes + water instead of boxed broth – just adjust salt accordingly

Grow Your Herbs – Plant rosemary and parsley – a $3 plant gives months of fresh seasoning

Bulk Bin Savings – Buy cornstarch and spices from bulk sections – you pay only for what you need

Freeze Extras – Leftover broth? Freeze in ice cube trays for future recipes

Pro Tip – This dish stretches further when served over rice or pasta – great for feeding more people!

Bonus – Save mushroom stems in a freezer bag to make homemade mushroom stock later!

Try my Oven-Baked Red Curry Chicken recipe.

Diet-Friendly Variations

Here’s how to adapt this Pork Scallopini recipe for Keto, Low-Carb, and Paleo diets while keeping it delicious:

Keto & Low-Carb Version

✔ Thickener Swap – Replace cornstarch with 1 tbsp xanthan gum (use sparingly) or 1/4 cup heavy cream (simmer to thicken).
✔ Broth Check – Use sugar-free chicken broth (many store-bought broths contain hidden carbs).
✔ Butter Boost – Add an extra tbsp of butter for richness without carbs.
✔ Side Ideas – Serve with zucchini noodles, cauliflower mash, or sautéed greens instead of starchy sides.

Paleo Version

✔ Thickener Swap – Use arrowroot powder (same amount as cornstarch) or coconut flour (start with 1 tsp, adjust as needed).
✔ Fat Upgrade – Cook with ghee or avocado oil instead of butter if strict Paleo.
✔ Broth Swap – Ensure broth is Paleo-friendly (no additives or seed oils).
✔ Side Ideas – Pair with roasted Brussels sprouts, spaghetti squash, or a fresh salad.

Universal Tweaks for All Versions:

• Skip the flour dredge (traditional scallopini uses flour, but this recipe is already flour-free!).
• Load up on mushrooms and herbs for extra flavor without carbs.
• Watch seasoning blends – Some pre-mixed spices contain anti-caking agents or sugar.

Why It Works: Pork and mushrooms are naturally low-carb, making this recipe an easy win for dietary tweaks. Enjoy your diet-friendly scallopini!

Try my Rainbow Chickpea, Beet and Feta Salad recipe.

Serving Ideas

Delicious Serving Ideas for Pork Scallopini with Mushroom Gravy:

Over Creamy Mashed Cauliflower – A low-carb dream that soaks up the gravy perfectly.

With Buttered Zucchini Noodles – Light, fresh, and keeps it keto-friendly.

Alongside Garlic Mashed Potatoes – Classic comfort food pairing for non-diet versions.

On Toasted Low-Carb Bread – Open-faced “sandwich” style for a hearty twist.

With a Crisp Arugula Salad – Tossed with lemon vinaigrette to cut the richness.

Over Quinoa or Brown Rice – For a wholesome, fiber-packed meal.

Topped with Shaved Parmesan – Adds a salty, nutty finish (skip for Paleo).

With Roasted Brussels Sprouts – Their caramelized edges pair wonderfully with the savory gravy.

With a Side of Sautéed Greens – Kale, spinach, or Swiss chard add color and nutrients.

Pro Tip: Garnish with extra fresh parsley or chives for a pop of color and freshness!

Bonus: Serve with a wedge of lemon for squeezing over the top – brightens all the flavors beautifully.

Try my Sesame Seared Tuna Salad recipe.

Perfect Beverage Pairings for Pork Scallopini (Alcoholic & Non-Alcoholic):

Alcoholic Options:

• Dry White Wine – A crisp Pinot Grigio or Chardonnay complements the creamy mushroom gravy
• Light Red Wine – Pinot Noir’s earthiness pairs beautifully with the mushrooms
• Cider – A dry hard cider adds refreshing apple notes to cut through the richness
• Amber Ale – The maltiness stands up to the savory flavors without overpowering
• Bourbon Cocktail – An old fashioned with orange peel echoes the dish’s warmth

Non-Alcoholic Options:

• Sparkling Apple Cider – Festive bubbles with subtle sweetness
• Iced Ginger Tea – Spicy ginger cleanses the palate between bites
• Lemon Spritzer – Club soda with lemon and mint keeps things light
• Mushroom Broth – For ultra-savory sipping (sounds weird, tastes amazing)
• Herbal Iced Tea – Rosemary or thyme-infused tea mirrors the dish’s flavors

Pro Tip: For wine pairings, match the weight – medium-bodied drinks work best with this dish’s richness. Cheers!

Storage & Reheating Tips

Storage & Reheating Tips for Pork Scallopini with Mushroom Gravy

Storage:

• Refrigerate leftovers in an airtight container for up to 3 days
• Separate pork from gravy if possible to prevent sogginess
• Freeze for up to 2 months (thaw overnight in fridge before reheating)

Reheating:

• Stovetop Method: Warm pork in gravy over medium-low heat 3-5 minutes (add splash of broth if dry)
• Oven Method: Place in oven-safe dish at 325°F for 10-15 minutes covered with foil
• Microwave Hack: Use 50% power in 30-second intervals to prevent rubbery texture

Pro Tips:

• Always reheat with gravy to keep pork moist
• Refresh flavors with a pinch of fresh herbs after reheating
• Crisp up pork quickly in a hot pan if texture gets soft

Bonus: The gravy actually tastes better next day as flavors meld! Just stir well when reheating.

Try my Vegetable Rice Bake recipe.

Final Thoughts

And there you have it, folks – a restaurant-worthy pork scallopini that’s easier than ordering takeout. I’d love to hear how yours turns out! Did you add any fun twists? Maybe an extra splash of wine or a cheeky sprinkle of parmesan? Drop a comment below and let me know. Now go forth and cook up some magic – and don’t forget to pour yourself a little extra gravy. You’ve earned it! Cheers, and happy cooking!

Recipe Card