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Vino Bianco Pork Scallopini (Skinny Slices): Submitted by: Robert Losee | Date Added: 13 Sep 2011
Listed in: Meat / Pork

1 pound pork tenderloin
2 Tablespoons olive oil
4 Tablespoons butter
1 cup flour
2 eggs beaten
1 cup dried bread crumbs
2 cloves garlic minced
2 cups Portobello mushrooms very thinly sliced
1 bunch scallions sliced
cup white wine
1 teaspoons chicken base
1 teaspoons Dijon mustard
salt and pepper
4 Tablespoons butter
parmesan cheese ???

tortellini, cheese-filled

Cooking Instructions

Olive Garden had this as a limited time only menu item on night in Ft Collins. I thought it was amazing, even more so coming from a franchise. This is my attempt at recreating it. I found the mushrooms enhanced the flavor of this dish more than any other time I've used them. They're subtle but add a real richness to the flavors.

1) Slice tenderloin about 1" thick, then pound it to ".

2) Heat the olive oil and 2 tablespoons of butter in a frying pan. During the frying process add more butter as needed (it takes a lot).

3) Dredge pork in flour/salt/pepper with one hand, then the beaten eggs with another hand; then dried bread crumbs with the first hand.

4) Brown pork in frying pan until browned. Transfer to oven.

5) Start boiling water for tortellini.

6) When done frying pork add garlic, mushrooms, and scallions (SAVE GREENS for garnish) frying until tender. Set aside. Deglaze pan with wine, then add cream (shallot salt?), add chicken base, and mustard. Taste. Add salt and pepper to taste. Add back mushrooms. We added Parmesan but maybe it didn't need it.

7) Cook tortellini and serve with pork and sauce. Scatter chopped scallions greens over all.

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