Scallopini ala Cream with Mashed Potatoes

If you’re looking for an elegant yet easy dish that combines tender pork with a rich and creamy sauce, then this scallopini ala cream recipe is exactly what you need. This dish marries simplicity with gourmet flavors and is sure to impress your family or dinner guests. Pork tenderloin, one of the most succulent cuts of meat, is lightly seared and deglazed with white wine, forming the base of a luxurious sauce that tastes like it came from a fine-dining restaurant.

The addition of heavy cream and evaporated milk creates a smooth, velvety texture, while a touch of smoked paprika adds depth and aroma. Served with a fluffy homemade mashed potato, this dish is ideal for a Sunday lunch, a romantic dinner, or any time you want something special without the hassle. Even better, it’s ready in just 30 minutes, making it perfect for busy days when you still want to eat well.

Give it a try and transform a simple meal into a gourmet experience using just a few quality ingredients and a passion for great food.

Scallopini ala Cream with Mashed Potatoes

Recipe by Kiki Maxairidou

5.0 from 1 vote

Course: Main dishCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

580

kcal

Total time

30

minutes

Delicious pork scallopini in a creamy white wine sauce, served with fluffy mashed potatoes. A comforting and elegant meal that’s perfect for any occasion!

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• For the Pork Scallopini

• 500 g 17.6 oz Pork Tenderloin

• 1 tbsp 1 tbsp Butter

• 200 ml 7 fl oz White Wine

• 100 g 3.5 oz Heavy Cream

• 200 g 7 oz Evaporated Milk

• Salt, Pepper, Smoked Paprika (to taste)

• 1 tsp 1 tsp Corn Starch

• For the Mashed Potatoes

• 700 g 24.7 oz Boiled Potatoes, mashed

• 1 tbsp 1 tbsp Butter

• 100 ml 3.4 fl oz Milk (lukewarm)

How to make Scallopini ala Cream with Mashed Potatoes

• Cut the pork tenderloin into 1 cm (about 0.4 inch) thick slices and gently press each slice to flatten slightly.
• Season with salt, pepper, and smoked paprika, then lightly coat with flour.
• In a wide pan, melt the butter and sauté the scallopini slices on both sides until nicely browned.
• Deglaze with white wine and let it evaporate.
• Lower the heat, then add the heavy cream and evaporated milk.
• Simmer gently for about 5 minutes until the sauce thickens, adding a bit of corn starch if needed to bind it.
• For the Mashed Potatoes
• Mash the boiled potatoes until smooth.
• Add the butter and warm milk, then stir until creamy.

Recipe notes

• Serve the scallopini hot over a generous portion of mashed potatoes, with sauce spooned on top.

Did you make this recipe?

Tag @georgezolis on Instagram and hashtag it with #georgezolis

Like this recipe?

Follow @gzoliskitchen on Pinterest

Γίνετε μέλος της Ομάδας μας

Ακολουθήστε τις Μαγειρικές Απολαύσεις στο Facebook