Musk Room Pork Scallopini
|Pork tenderloins||4 Pound, cut into 1-inch slices (4 Loins, About 1 Pound Each)|
|All purpose flour||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|White wine/Chicken broth||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Fresh mushrooms||1 Pound, sliced|
|Hot cooked fettuccine||1 Cup (16 tbs)|
Dredge pork slices in flour.
In a large skillet, heat butter and oil.
Brown pork on both sides in batches; remove and keep warm.
Stir wine or broth, water, onion, garlic and seasonings into drippings.
Return pork to skillet, layering if necessary.
Top with mushrooms.
Cover and cook over low heat for 15-20 minutes or until meat juices run clear.
Serve over fettuccine.