This Pork Scallopini (scaloppine in Italian) features pork tenderloin medallions pounded, floured and braised with mushrooms and garlic. Apple juice concentrate brings a subtle sweetness to the sauce. Save this recipe for keeps! It's been a family favorite for 20 years!
The first time I made this dish for my parents (years ago!), Mom declared it her favorite pork and asked me for the recipe. She's been making it ever since.
There's no greater compliment, as far as I'm concerned.
Moreover, this ranks as one of my family's favorite dinners. I've made it countless times, including for company and as a take-in meal for friends and neighbors.
In case you haven't guessed, this pork tenderloin with mushrooms is definitely a keeper!
I have to laugh, though. I always thought this pork medallions recipe was American.
I adapted it 20 years ago from a printout called "apple mushroom pork tenderloin." When I went to update this post and researched what to call it, I realized this is an Italian-style recipe with an American flair.
No wonder Mom loves it so much!!!
Pork scallopini ingredients
You'll notice the usual Italian suspects of garlic and olive oil. The butter and thawed apple juice concentrate bring an American accent.
Speaking of apple juice concentrate, you might be thinking it sounds weird to include it. I'm here to report it provides subtly sweet apple flavor to the garlicky sauce.
It works beautifully. Trust me!
How to make pork scallopini
You'll slice pork tenderloin into medallions and pound them to make them thin and even more tender.
Tip: Loosely covering the pieces of meat with a sheet of plastic wrap before pounding them will prevent a mess.
I use a mallet (affiliate link) for this job. If you don't have one, a heavy pan would work.
You'll coat the medallions with seasoned flour and brown them in olive oil. You'll remove the partially cooked pork from the pan so the sliced mushrooms can be sautéed with garlic in melted butter.
After a few minutes, you'll stir in thawed apple juice concentrate and add the pork back to the pan. You'll let everything simmer while covered.
The flour on the meat helps thicken the juice, which reduces as it cooks. The pork scaloppine is oh-so-tender, and pairs nicely with the golden, glazed mushrooms.
What to serve with it
I can't wait for you to try this!
This recipe makes a lot of food, but people will take second or third helpings, and leftovers are even better the next day. Feel free to halve the recipe, if needed.
More recipes like this
- Baked Pork Tenderloin with Glaze
- Stuffed Pork Tenderloin with Cream Cheese and Jalapeños
- Roasted Pork Loin with Rosemary and Garlic
- The Best Beef Stroganoff
- Quick Italian-Style Pork Chops
Pork Scallopini with Mushrooms and Apple Juice
- 2 pork tenderloins (1 pound each)
- ¾ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1-2 tablespoons olive oil
- 4 tablespoons salted butter
- 3 cloves garlic (minced)
- 2 12-ounce packages white mushrooms (whole; cleaned & sliced)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup frozen apple juice concentrate (thawed and undiluted)
- red pepper flakes to taste
- Measure the frozen apple juice concentrate and let it thaw. Clean whole mushrooms one at a time with a damp paper towel. If needed, rinse them lightly and dry with paper towels. Slice the mushrooms and set them aside.
- Peel and mince the garlic and set it aside. In a dinner plate, combine the flour with ½ teaspoon salt and ¼ teaspoon pepper. Set the flour mixture aside.
- On your largest cutting board, trim the silver lining of fat from the pork using a large knife. Discard the fat and slice the pork into medallions about ½-inch thick. Spread out the pork slices in a single layer on the cutting board and lightly cover them with plastic wrap to prevent a mess when pounding. Pound the meat to ¼-inch thickness using a mallet or heavy-bottomed pan.
- Discard the wrap and set up an assembly line from left to right with the pounded meat, the flour, and an empty platter or sheet pan. Using a fork, dredge the pork in the flour, coating each slice on both sides and using the back of the fork to pat the flour into the meat. Place the floured pork onto the platter or pan as you go. If you have to stack the meat, you may want to use wax paper to separate the layers, to prevent sticking. Discard any remaining flour mixture.
- Heat 1 tablespoon olive oil in your largest skillet over medium-high heat. Add the pork in a single layer (you will need to do this in batches) and brown it for around 3-4 minutes on the first side, then 2 minutes on the second side. Remove the partially cooked meat to a clean platter; stacking is fine. Cover with foil to keep warm. Continue browning the rest of the meat, adding another tablespoon of olive oil to the pan if needed. Remove the pork and keep warm.
- Add butter to the pan and when it melts, add the garlic, stirring. After 30 seconds, add the mushroom slices, ¼ teaspoon salt, ¼ teaspoon pepper and stir to coat. Cook and stir for five minutes.
- Add the apple juice concentrate and all of the pork to the pan. Stir it once to coat the pork with the juice. Cover the pan and simmer on low for at least 15 minutes. Check for doneness by cutting into a piece of pork. It should no longer be pink inside. Taste for seasonings, and add red pepper flakes if desired.
- Store leftovers in the refrigerator for up to four days.
- Purchasing sliced mushrooms may seem like a time saver but will take longer to clean if they have lots of dirt. I've learned the hard way to buy whole mushrooms.
- If making this for company, you can cook this ahead of time and keep it covered in the pan, off the heat, for up to 1 ½ hours, then reheat it in the pan before serving (otherwise, store it in the refrigerator.) Leftovers do well in the microwave.
- This recipe makes a lot of food, but people will take second or third helpings, and leftovers are even better the next day. Feel free to halve the recipe, if needed.
(Recipe Source: Adapted from a recipe I printed 20 years ago from an online forum. The original source is unknown. I first posted my version on August 27, 2014 and have updated it now with new photos and text.)