Ever since little Mr. Andrew came into my life, I'm all about meals that are fast without being fast food and delicious without being incredibly unhealthy. The less time I spend in the kitchen, the more time I get to spend cuddling my little boy. At the same time, I love to cook, and I want to do it because I want our family to eat healthy meals, not ones out of a paper sack.
Last night's dinner of pork scallopini fit my meal philosophy perfectly. It was so easy and quick to make and required very little clean-up, and it was relatively healthy and very, very tasty. The recipe calls for Williams-Sonoma's pre-made marsala finishing sauce, but there's no way I was going to buy that; if it's like everything else in that store, it's probably pretty expensive. I just bought a $5 bottle of Marsala wine at the grocery store and reduced it, and it was perfectly delicious. The pork was nice and tender, and the mushrooms and sauce made this a very flavorful dinner.
Pork Scallopini with Mushrooms and Marsala Sauce
1/4 cup olive oil, plus more as needed
1/2 pound white button or cremini mushrooms, cut into slices 1/4 inch thick
Salt and freshly ground pepper, to taste
1 1/2 pound boneless pork loin roast, trimmed of excess fat and cut into 8 slices
1 cup all-purpose flour
3/4 cup marsala finishing sauce* (I used marsala wine)
Finely chopped fresh flat-leaf parsley for garnish (omitted)
1. In a large fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the mushrooms and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Season lightly with salt and pepper. Transfer to a small bowl and set aside.
2. One at a time, place the pork slices between 2 sheets of plastic wrap and pound with a meat pounder to 1/4-inch thickness. Season both sides with salt and pepper. Put the flour in a shallow bowl. Dredge the pork slices in the flour, shaking off the excess, then place the slices in a single layer on a baking sheet.
3. In the same fry pan over medium-high heat, warm the remaining 3 tablespoons oil until almost smoking. Working in batches (do not overcrowd), cook the pork slices, turning once, until golden brown, 2 to 3 minutes per side, adding more oil to the pan as needed. Transfer the pork to a paper towel-lined baking sheet and cover loosely with aluminum foil.
4. Wipe out the pan with paper towels. Set the pan over medium-low heat, pour in the marsala finishing sauce and add the mushrooms. Stir until the sauce is warmed through, 1 to 2 minutes; do not allow it to reduce. (Like I said, I used marsala wine, so I did allow it to reduce so the alcohol would cook out. I used 1-2 cups, which provided the perfect amount of sauce after it had reduced.)
5. Transfer the pork to a warmed platter and spoon the sauce over the meat, coating the slices evenly. Garnish with parsley and serve immediately.