Our really easy recipe for Italian pork scallopini medallions with mushrooms in a brown gravy creates a velvety, melt-in-your-mouth, savory dish inspired by veal and chicken scallopini dishes, elevating pork tenderloin medallions to a whole new level!

We bet that once you taste our pork scallopini with mushroom gravy, you’ll fall in love with this simple Italian classic dish in one bite!
In case you are not familiar with the name scallopini (or scallopine), it’s an Italian dish that usually features chicken, veal, and other thin, boneless cuts of meat pounded thin before cooking.
For the typical cuts of meats used, it’s ideal as they are generally tougher, and the pounding of the meat tenderizes it.
Conversely, in our recipes for pork tenderloin scallopini, already-tender pork tenderloin is already the pork filet and delivers fork-tender results.
Table of Contents
Why You’ll Love Pork Tenderloin Scallopini
- pork tenderloin is an easy cut of meat to work with
- You can purchase pork tenderloin in larger packages at Sam’s + Costco at reasonable prices
- the ingredients for our recipe for this pork and mushroom scallopini are easy to find
- You make the pork medallions and gravy in one pot
Kitchen Essentials To Make Pork Tenderloin Scallopini
- frying skillet
- knife
- cutting board
- colander
Ingredients For Your Italian Pork Scallopini Medallions with Mushrooms
- extra virgin olive oil
- pork tenderloin
- garlic powder
- salt and pepper
- unsalted butter
- white mushrooms
- dried rosemary
- chicken broth
- cornstarch
- parsley
Pro Time-Saving Tips For The Pork Tenderloin Scallopini
- Start with pre-sliced mushrooms to cut down on prep time.
- Serve with steam-in-the-bag frozen broccoli for a quick and easy meal.
How to Make Italian Prok Scallopini Medallions with Mushrooms
These are the simple and basic instructions; print the recipe card for the full set of directions.
Step 1: Prep The Frying Pan
Add olive oil to a large, high-sided skillet set over medium-high heat.
Step 2: Pounding The Pork Tenderloin
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 plastic wrap or wax paper sheet.
Lightly pound with a meat mallet or rolling pin until approximately ¼” thick.
Step 3: Seasoning The Pork Filets
Remove the top layer of plastic wrap and generously season the pork with garlic powder, salt, and black pepper on both sides.
Step 4: Pan Fry The Scallopini of Pork
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.
Step 5: Mushroom Gravy Prep
Reduce heat to medium and add the butter and sliced mushrooms to the skillet.
Add the rosemary and season with salt and black pepper to taste.
Cook, occasionally stirring, 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 and 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.
Step 6: The Pork Tenderloin and Mushrooms Mixture
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.
Remove the lid and transfer the pork and mushroom gravy to a serving platter.
Garnish with fresh parsley and serve immediately with steamed broccoli or Italian Rapini~
What Sides To Use?
We could answer this in many ways, but being Italians, we suggest pasta or gnocchi, and with some rapini!
Other Italian Recipes You’ll Love
- Tortoni Dessert
- Chicken Romano
- Amaretti Cookies
- Biscotti
- Rum Cake
- Florentine Cookies
- Italian Meat Pie
- Artichoke and rapini
Make Sure To Come Back And Tell Us How Your Italian Pork Scallopini Medallions With Mushrooms Turned Out
Come back and tell me what you added to the recipe or deleted and why!
How did you serve the recipe, and when? I love hearing all of the details, so please tell me!
Easy Italian Pork Scallopini Medallions With Mushrooms
Our straightforward recipe for Italian pork scallopini medallions with mushrooms in a brown gravy creates a velvety, melt-in-your-mouth, savory dish inspired by veal and chicken scallopini dishes, elevating pork tenderloin medallions to a whole new level!
We bet that once you taste our pork scallopini with mushroom gravy, you'll fall in love with this simple Italian classic dish in one bite!Ingredients
- 2 T. extra virgin olive oil, divided
- 1¼ lbs. pork tenderloin, cut into ½” medallions
- 1 t. garlic powder
- Sea salt and black pepper, to taste
- 2 T. unsalted butter
- 8 oz. white mushrooms, cleaned and sliced
- 1 t. dried rosemary (or 1 T. fresh leaves, chopped)
- ¾ c. chicken broth
- 1½ T. cornstarch or arrowroot
- 3 T. fresh parsley, chopped
Instructions
- 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 plastic wrap or wax paper sheet.
- Lightly pound with a meat mallet or rolling pin until approximately ¼” thick.
- Remove the top layer of plastic wrap and generously season the pork with 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 thoroughly cooked through at this point. The internal temperature will continue to rise while it rests and 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 salt and black pepper to taste.
- Cook, occasionally stirring, 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 the lid and transfer the pork and mushroom gravy to a serving platter.
- Garnish with fresh parsley and serve immediately with steamed broccoli or sides. Enjoy!
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