Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Boneless pork loin cut into 2 oz.; (about 4 per dinner |
\N \N | ; butterflied portions, portion) |
4 \N | Thin slices Procuitto ham; (1/2 oz. ea.) |
4 \N | Thin slices mozzarella cheese |
\N \N | Sage to season with |
1 ounce | Butter |
\N \N | Flour to dredge pork in |
1 tablespoon | Chopped onion |
1 \N | Lemon; Juice of |
2 ounces | Marsala wine |
1 \N | 2 ounces who butter to finish sauce |
Butterfly pork and stuff cavity with Prociutto ham and mozzarella cheese.
Season with sage. Dredge pork in flour to saute. Quickly saute pork for a minute on each side. Remove pork, add lemon, salt and pepper, Marsala wine and onion. Reduce a little swirl in butter. Serve sauce over pork.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.