Pork scallopini

Yield: 2 servings

Measure Ingredient
Posted by Stewart Hopper
1 pounds Boneless pork roast
¼ cup Butter
¼ cup Marsala or Maderia wine
Flour

Dredge lightly in flour thin slices of pork roast. Saute in butter.

When juices begin to emerge on the upper side (after about 3 minutes), turn pork and saute for 3 minutes more until pork is done.

Remove from skillet. Deglaze the pan juices with the wine. Pour sauce over pork slices and serve.

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