Pork Scaloppine

I broke with tradition, a bit, tonight – I cooked a reasonably traditional dinner! It’s been a while since I did an actual meat/starch/vegetable meal – I figured it was time.

Truth be told, though, is I had fresh peas and mushrooms to use up and a couple of potatoes that were starting to go soft on me. I don’t buy food to throw it away – although I often (usually?!?) buy food with no idea what I’m going to use it for.

The pork tenderloin just tied it all together.

It was a pretty simple meal – I cut the tenderloin into a dozen pieces and then pounded them with a mallet. I dredged them in flour seasoned with garlic powder, sage, and a bit of S&P. Into a skillet to brown.

I pulled them out, sautéed the mushrooms, added white wine and then some chicken stock. Put the pork back in and thickened it all with the leftover seasoned flour.


And this afternoon, Victor made a batch of butternut squash soup and a batch of butternut squash gnocchi. The soup is in the ‘fridge and the gnocchi is in the freezer.

We do eat well around here…