Mushroom Pork Scaloppini over Egg Noodles

I just found out that today is National Presidential Joke Day. Interesting. I would say that every day is a Presidential Joke, but that would be rude. So I think I’ll just say “no comment”.

Today also happens to be Thursday. What is Thursday? In our house, it’s Tuscan Thursday. That one day a week when anything Italian inspired goes. Could be a pizza or an amazing Six Course Italian Supper that really lets you strut your stuff.

Truth be told, while I love to putter in the kitchen, the older I get, the more I like to keep things simple. It’s been a minute since I’ve done a multi-course supper for company. It’s one thing to serve my guys a three-course meal, it’s another to do six courses. These days a four, five or six course is doable if I can cheat a little. You know, a salad course with a salad that comes in a bag, or a soup course with soup from your favorite deli. Perhaps the dessert came from that great bakery up the street. It’s the little cheats that allows us to concentrate on the main event – like Spicy Lobster Spaghetti or Filet Mignon with Béarnaise Sauce.

Just because we’re going casual, doesn’t mean we can’t whip up something for Tuscan Thursday with incredible flavors. This Pork Scaloppini was so delicious, so flavorful and with a presentation that was fit for company. Add a salad course and a nice bakery dessert and there you go – simple yet satisfying to the eyes as well as the taste buds.

Mushroom Pork Scaloppini over Egg Noodles
1 lb Pork Tenderloin
Salt to taste
Black Pepper to taste
2 Celery Ribs
8 oz Brown Mushrooms
3 tablespoons Parsley
8 oz Egg Noodles
4 tablespoons Butter
1 cup Chicken Stock
1/4 cup Heavy Cream

Cut pork tenderloin into 8 medallions. Pound pork slices with a meat mallet to 1/2-inch thickness. Season with salt and pepper to taste. Set aside.

Trim ends from the celery. Slice remaining celery, set aside. Clean mushrooms, trim stems and slice. Set aside. Snip parsley, set aside.

Bring a large pot of salted water to a boil. Cook egg noodles al dente, about 10 minutes. Drain and keep warm.

While the water comes to a boil and the past cooks, melt a tablespoon of butter in a large skillet over medium heat. Sear pork in batches, cooking about 3 minutes per side or until golden brown. Add additional tablespoon of butter as needed for second batch. Remove pork, keep warm.

In same pan, heat remaining 2 tablespoons of butter over medium heat. Add mushrooms, celery. Season with salt and pepper to taste, sauté for about 6 minutes or until mushrooms are tender.

Add chicken stock to deglaze the pan, loosening any browned bits at the bottom of the skillet. Bring to a boil, cook until reduced to about 2/3 cup.

Return pork to pan. Stir in cream and 2 tablespoons parsley; heat through.

Spread noodles out on a warm serving platter. Drizzle some of the sauce over the pasta. Top pasta with pork. Pour remaining sauce over everything. Sprinkle with remaining parsley, serve and enjoy.