Pork scallopine with red wine and mushrooms recipe

Ingredients

• 1½ pounds pork tenderloin, cut into 4 slices
• salt to taste
• Black pepper to taste
• ½ cup all-purpose flour
• 4 tbsp butter
• 2 large shallots, chopped
• 2 garlic cloves, minced
• 16 ounces button mushrooms, sliced
• ½ cup green beans, chopped
• ½ cup red bell pepper, chopped
• 1 tbsp dried thyme
• 2 cups dry red wine

1. Use a meat tenderizer to pound the pork till it is ¼" thick. Season with salt and pepper. Dredge the pieces in flour and shake off the excess.
2. Place a large skillet over medium-high heat. When it’s heated, add 2 tablespoons butter. Once it is melted and frothy, slide the pork into the skillet and cook for 1–2 minutes on each side. Remove them from the pan and set aside to stay warm.
3. Add the rest of the butter and the shallots to the skillet. Cook for 1 minute. Add the garlic to the pan and cook for 30 seconds.
4. Sprinkle the mushrooms, green beans, red bell pepper, thyme, and salt over the pan’s surface. Cook for 5 minutes, stirring frequently until the mushrooms are tender.
5. Add the wine to the skillet and simmer for 10 minutes or until reduced by half. Taste and season as needed. Serve over rice or mashed potatoes.