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.
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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!
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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.
⏱ 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):
Notes:
Great for low-carb/keto diets!
✅ 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.
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 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!
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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!
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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!
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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!
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Here’s how to adapt this Pork Scallopini recipe for Keto, Low-Carb, and Paleo diets while keeping it delicious:
✔ 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.
✔ 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.
Why It Works: Pork and mushrooms are naturally low-carb, making this recipe an easy win for dietary tweaks. Enjoy your diet-friendly scallopini!
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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.
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Perfect Beverage Pairings for Pork Scallopini (Alcoholic & Non-Alcoholic):
Pro Tip: For wine pairings, match the weight – medium-bodied drinks work best with this dish’s richness. Cheers!
Storage & Reheating Tips for Pork Scallopini with Mushroom Gravy
Storage:
Reheating:
Pro Tips:
Bonus: The gravy actually tastes better next day as flavors meld! Just stir well when reheating.
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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!
Craving comfort food? This pork scallopini recipe delivers! Thin, garlicky pork cutlets + rich mushroom gravy = pure dinner magic. Ready fast, tastes like you cooked all day (shh, our secret).
Add olive oil to a large, high-sided skillet set over medium-high heat.
While the skillet is heating, spread a large sheet of plastic wrap or wax paper on a clean work surface. Add pork medallions and cover with another sheet of plastic wrap or wax paper. Lightly pound with a meat mallet or rolling pin until approximately ¼” thick.
Remove top layer of plastic wrap and generously season the pork with the garlic powder, salt, and black pepper on both sides.
Add the seasoned pork to the hot skillet and cook until golden brown on the first side, approximately 4-5 minutes or until it releases easily from the bottom. Turn the pork and cook for another 3-4 minutes, or until golden brown. Remove from heat and transfer the pork to a rimmed plate. Set aside.
Note: The pork does not need to be completely cooked through at this point. The internal temperature will continue to rise while it rests, and it will be returned to heat later.
Reduce heat to medium and add the butter and sliced mushrooms to the skillet. Add the rosemary and season with additional salt and black pepper, to taste. Cook, stirring occasionally, until the mushrooms are golden brown and start to release their liquid, approximately 5 minutes.
Add the chicken broth and deglaze the bottom of the skillet by scraping up the brown bits from the bottom with a spatula.
Add the cornstarch or arrowroot to a small bowl, along with some of the hot liquid from the skillet on top. Stir until the mixture is thoroughly combined without any lumps. Pour into the skillet and stir to incorporate.
Return the pork and its juices to the skillet. Reduce heat to medium-low and cover. Simmer for 2-3 minutes or until the gravy thickens and the pork is heated through.
Remove lid and transfer the pork and mushroom gravy to a serving platter. Garnish with fresh parsley and serve immediately with steamed broccoli or your choice of sides. Enjoy!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
