All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

1 1/2      lbs              Pork loin roast
2            Tbsp           Spice Union French Chef's Blend
4            Tbsp           Vegetable oil
6            Tbsp           Cold butter
1/2         C                All-purpose flour
8            oz               Cremini or Baby Bella mushrooms- quartered
1            C                Low sodium beef broth
1/2         C                Marsala wine
3            Tbsp           Fresh Italian parsley- finely minced
 

1. Remove all the silver skin from your pork loin roast.

2. Using a very sharp knife, slice the pork roast into 1/4 inch slices, against the grain of the muscle fibers.

3. Place one piece of the sliced pork loin between two sheets of plastic wrap. Using the textured side of a meat mallet, pound the pork loin until it is flattened out. Now turn over the mallet and pound the pork loin with the flat side of the mallet from the center of the meat slice, moving out towards each side. Pound each scaloppine until it is 1/16 inch thick. Repeat this step for each scaloppine.

4. Lay the scaloppini out in a single layer on a baking sheet. Season each scaloppine with the Spice Union French Chef's Blend; seasoning on just one side of the scaloppini.

5. Over medium high heat, preheat a large sauté pan.

6. Add the vegetable oil and 2 tablespoons of butter to the sauté pan.

7. As soon as the butter stops foaming, dredge the scaloppini in the flour, shaking off any excess flour. Immediately place the scaloppini into the sauté pan. Do not over crowd the pan.

8. Cook each scaloppine for 2 minute per side then remove it from the sauté pan and place it on a plate until needed. Repeat this step until all the scaloppine have been seared.

9. Add the mushrooms to the pan and cook just until they start to brown on the edges. You may need to add an additional tablespoon of butter to the pan during this period. It will take about 4 minutes for the mushrooms to brown.

10. Add the beef broth and Marsala wine to the sauté pan.

11. Reduce the liquid in the pan until it starts to thicken and lightly coats the back of a spoon.

12. Add the scaloppini back into the sauté pan and turn to coat each scaloppini in the sauce.

13. Turn off the heat under the sauté pan and allow the sauce and sauté pan to cool for 1 minute.

14. Add the minced parsley and remaining cold butter to the sauté pan. Swirl the pan to incorporate the butter into the sauce.

15. Plate the scaloppini with the mushrooms and sauce over the top and serve immediately.