The pork loin scallops with mushrooms and Marsala are a simple and quick main dish, ideal for an everyday dinner or for a family lunch or with friends. For the recipe preparation, I used pork loin slices, which you can also substitute with chicken breasts or veal. These are all cuts of meat that do not need much cooking time and therefore allow you to bring a ready main course to the table in just a few minutes, even for a last-minute dinner. These scallops are first floured and, after a brief browning in the pan, they are then deglazed with Marsala. After the alcoholic part has evaporated, add the mushrooms. For the occasion, I used champignon mushrooms, but fresh or dried porcini mushrooms will also be fine. In this case, however, I suggest soaking them for a few minutes before adding them to the pan. Have plenty of bread ready, because at the end you will get a delicious cream to enjoy with it. Now follow me into the kitchen, because the pork loin scallops with mushrooms and Marsala will be ready in a click! 😉
You might also be interested in other recipes with mushrooms:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 641.51 (Kcal)
- Carbohydrates 26.37 (g) of which sugars 6.48 (g)
- Proteins 49.81 (g)
- Fat 36.53 (g) of which saturated 8.24 (g)of which unsaturated 17.11 (g)
- Fibers 3.51 (g)
- Sodium 875.82 (mg)
Indicative values for a portion of 384 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz pork loin (slices)
- 7 oz champignon mushrooms
- 3 tbsp extra virgin olive oil
- 1 clove garlic
- 1 oz Marsala
- salt (to taste)
- durum wheat flour (to taste)
- chopped parsley (to taste)
Tools
- 1 Pan non-stick
- 1 Plate
Steps
First, clean the mushrooms. Remove the dirt using a brush. Then, wipe them with a damp cloth to remove all dirt residues and cut them into chunks or slices not too thin. Remember, do not wash mushrooms under water! It is very important that they are not washed. Mushrooms are like sponges and washing them under water or even quickly in a bowl would absorb a lot of water that they would release during cooking, compromising the final result of the recipe.
Then, put some durum wheat flour on a plate and coat both sides of the pork loin steaks. Peel a clove of garlic, remove the less digestible inner part and place it in a non-stick pan with the oil.
Add the scallops, brown them on both sides for a few minutes, and deglaze with Marsala. Let the alcoholic part evaporate and add the mushrooms sliced not too thin, about a quarter of an inch thick. Then, adjust the salt and cook the slices with the mushrooms for 10 minutes with the lid, turning them occasionally and adding some hot water if necessary.
The pork loin scallops with mushrooms and Marsala are ready! Sprinkle chopped parsley and serve them hot with bread, or accompanied by roasted potatoes or mashed potatoes.
Variations and Tips
The pork loin scallops can be stored for two or three days in the refrigerator, in a container with a lid.
Instead of champignon mushrooms, you can also use fresh or dried porcini mushrooms. In this case, I recommend soaking them for a few minutes before adding them to the pan.
