Pork marsala

Yield: 4 Servings

Measure Ingredient
8 ounces Mushrooms; sliced
2 tablespoons Butter
1 Clove garlic; minced
2 tablespoons Olive oil
1½ pounds Pork tenderloin
½ cup Chicken stock
¼ cup Marsala wine
½ teaspoon Salt
⅛ teaspoon Black pepper
Rice

In 10- inch fry pan, over medium heat, saute mushrooms in butter, about 3-4 minutes, stirring frequently. Remove from pan and set side.

Slice pork ¼ inch thick. In same pan, over medium-high heat, saute garlic in 1 tbsp oil, about 2 minutes. Add pork medallions, a few at a time, cook about 2 minutes each side. Remove from pan and repeat until all pork is browned, adding more oil if needed. Reduce heat to low, stir in chicken stock to deglazed pan. Return pork to pan; add wine, seasonings and mushrooms; cover and cook 20-25 minutes, until pork is tender. Serve with rice. Makes 4 servings. ~--

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