Pork Scallopine in Tomato Sauce

Yesterday afternoon I found a package of pork tenderloin defrosting on the counter. That morning Lorraine asked me what to get out for dinner, and I said, “I don’t care.” I’d cook whatever she got out, works for us!

We’ve been in a rut the last year, it seems like we keep making the same things over-n-over-n-over. Yeah, I know — we always have food on the table, things could be far worse.

I asked Patrick what he thought, and he didn’t have any ideas either. So I decided to do scallopine. But how to do it?

Pork Scallopine in Tomato Sauce

  • 2 pork tenderloins, 2 to 3 lbs
  • 3/4 cup flour
  • 1 Tbsp paprika
  • 1 tsp Costco no-salt seasoning
  • butter & olive oil
  • garlic salt
  • 1/2 cup dry white wine
  • 10 oz can condensed tomato soup
  • 1/2 cup sour cream

Clean the tenderloins of excess fat and silverside. Cut in 2″ to 3″ pieces. Pound thin: Place a couple of pieces on a solid cutting board, cover with plastic wrap to avoid spattering, and pound thin (3/8″) with a good meat mallet. Repeat until all pork is processed.

Mix flour, paprika, and no-salt seasoning. Dredge pork in flour, shaking off excess.

Heat 2 Tbsp butter and 1 Tbsp olive oil over medium-high heat in a large saute pan until the butter sputters. I reduce the heat after the butter/oil is hot, typically to medium.

In a large saute pan, fry the pork in batches. Season lightly with garlic salt. Brown the pork on both sides, making sure to not overcook. If it’s still a bit pink in the middle it’s fine. The pork has to reach only 145 F to kill parasites, so rare pork is actually ok.

Note: I’m supposed to be on a low-sodium diet, so I use the no-salt seasoning plus small amounts of flavored salt. This produces flavorful food while cutting salt intake by probably 75%.

After each batch is browned remove to a covered dish and keep warm. Add more butter/oil as needed, bringing it up to temperature before adding the next batch of pork.

Add the wine and bring to a boil to deglaze the pan, scraping up browned bits. Boil until reduced by half.

Add the condensed soup and a can of water, stirring until smooth. Boil for 2 minutes and shut off heat. Stir in sour cream and stir until smooth. Add reserved pork, mixing to coat with sauce.

Serve over pasta.


The flour coating increases the amount of butter/oil required. I do a lot of dishes without a coating to reduce calorie count, any coating increases the amount of oil needed for sauting … but sometimes it’s nice to do it the old fashioned way. While this recipe can be done without the coating, it tastes a lot better with it.

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