Vin Santo Pork Scaloppine with Pumpkin & Mushrooms

4 thin slices of pork loin (about 14 oz / 400 g total)

2 tablespoons all-purpose flour (20 g)

3 tablespoons extra virgin olive oil (40 g)

1 clove garlic

1½ cups diced pumpkin (7 oz / 200 g)

1½ cups mixed mushrooms (7 oz / 200 g)

½ cup Vin Santo dessert wine (100 ml)

½ cup water (100 ml)

Salt and pepper to taste

Fresh thyme (optional)

Prepare the pork: Lightly flour the pork slices on both sides (use all-purpose flour).

Sauté: In a large skillet, heat the olive oil with the garlic clove over medium heat. Add the floured pork slices and brown them on both sides. Remove and set aside.

Cook the vegetables: In the same skillet, add the diced pumpkin and cook for about 5 minutes. Add the mixed mushrooms and cook for another 5 minutes, stirring occasionally.

Deglaze: Return the pork to the pan. Pour in the Vin Santo and let it reduce slightly.

Simmer: Add water, cover, and cook for about 10–12 minutes, or until the pork is tender and the sauce is slightly thickened. Season with salt and pepper to taste.

Serve: Plate the pork with the vegetables and spoon the sauce over the top. Garnish with fresh thyme if desired.