Yield: 6 Servings
|2||Pork tenderloin; (3/4 lbs. each)|
|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