Pork scallopini with wild mushrooms, oven roasted tomatoes, and spinach





Nothing like some nice hearty food during these cold, and snowy days that are amongst us! I think you will find this dish to be filling and tasty during these particular times.


Recipe
 pork tenderloin
 blanched fresh spinach
shitake &  cremini mushrooms
oven roasted tomatoes
veal stock
fresh grated parmesean
butter
salt and pepper
flour
Red wine

Alright lets get right to it! The very first  thing that you will need to do is slice your pork loin in at least 1/2 inch medallions. Next you want to pound the medallions until they are thin slices. Now you can get a sautee pan on the stove and let it begin to get nice and hot. You can also add 3oz of oil to the pan.  Dredge 3-4 pieces of the pounded pork into the flour and place into the hot pan of oil. OK, now add a pinch of fresh chopped garlic and shallots into the pan. Flip your pork on the other side now and add your mushrooms and spinach into the pan also. Let everything cook for a min or two, and add your red wine to the pan to deglaze the pan. Season with salt and pepper. Now your wine should have reduced by now, so its time to add your veal stock to the pan.  Let the stock reduce also. At this point you can add some unsalted butter in the pan to somewhat cream your sauce up a bit. Throw a little parmesean in the sauce also. It will all the difference, believe me! Now check your sauce and adjust the seasoning if need be. We are pretty much done with the hard part of things, you can prepare some mashed potatoes, rice, or any starch of your choice and enjoy this dish. Thank you all for your time and support and i hope you try this dish at home. Bon apetit!