Pork scallopine marsala

Yield: 6 Servings

Measure Ingredient
2 Pork tenderloin; (3/4 lbs. each)
½ cup Flour
¼ cup Butter; divided
1⅓ cup Dry Marsala; * see note
2 teaspoons Beef-flavored bouillon granules
⅛ teaspoon Black pepper; freshly ground

* Can substitute 1¼ cups dry white wine Plus 2 tablespoons of brandy.

Cut each tenderloin into 6 (2-ounce) medallions. Place cut side down, between 2 sheets of heavy-duty plastic wrap; flatten to ¼ inch thickness, using a meat mallet or rolling pin.

Dredge pork in flour. Cook half of pork medallions in 2 tablespoons butter in a large skillet over medium heat about 2 minutes on each side or until pork medallions are lightly browned. Remove from skillet; keep warm. Repeat procedure with remaining butter and pork medallions. Pour off excess butter, if necessary, leaving pan drippings.

Add Marsala, bouillon granules and pepper to skillet. Simmer mixture 3 to 4 minutes.

Return pork to skillet; cover and simmer 2 minutes.

Serve with rice.

Per serving: 196 Calories; 10g Fat (48% calories from fat); 17g Protein; 8g Carbohydrate; 70mg Cholesterol; 115mg Sodium Serving Ideas : Serve with hot cooked rice.

Recipe by: Southern Living, March 1994: Mike Singleton, Memphis Posted to MC-Recipe Digest by shade <liveoak@...> on Feb 18, 1998

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