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Musk Room Pork Scallopini Recipe
|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)|
Calories 1125 Calories from Fat 381
% Daily Value*
Total Fat 43 g65.8%
Saturated Fat 14.6 g72.9%
Trans Fat 0.2 g
Cholesterol 325.1 mg
Sodium 498.7 mg20.8%
Total Carbohydrates 64 g21.3%
Dietary Fiber 5.4 g21.5%
Sugars 7.2 g
Protein 106 g212.1%
Vitamin A 9% Vitamin C 16.6%
Calcium 9.6% Iron 48%
*Based on a 2000 Calorie diet
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.