Cut the pork slices in half and pound into 1/4” scaloppini. To protect the meat, place in a resealable plastic bag and use the flat side of the mallet to insure control and prevent tearing.
Sprinkle each slice with Nick’s magic rub and coat with flour, brushing off the excess.
Set the scaloppini aside and prepare the sauce.
Add the oil to a large nonstick skillet and bring to a sizzle over medium-high heat.
Cook the scallopini for no more than 1 minute per side until they start to brown. Remove and set aside.
Using the same pan, reduce heat to medium, add the chopped onions, stir and cook for 1 minute.
Add the garlic, stir, and cook for 2 minutes.
Pour in the wine. Stir while cooking for 3 more minutes.
Add the mustard, beef stock, tomato sauce, and parsley. Stir and cook for 3 minutes.
Stir in the mushrooms and cook for 3 minutes.
Add the pork slices cook for 3 more minutes.
Serve by topping the scaloppini with sauce and a dollop of sour cream.
2 pounds pork loin, cut into 1/2” slices
2 tablespoons of Nick’s Magic Rub
1 cup flour
3 tablespoons extra light olive oil
1/2 cup minced onions
1/ cup chopped fresh bacon
4 garlic cloves, thickly sliced
1 cup white wine
1/2 cup whole grain or Dijon Mustard
1 cup beef stock
1 cup tomato sauce
1/4 cup chopped parsley
1 cup sliced mushrooms, preferably a mix of button and shiitake or beech mushrooms
4 tablespoons sour cream