Yield: 2 servings
Measure | Ingredient |
---|---|
\N \N | Posted by Stewart Hopper |
1 pounds | Boneless pork roast |
¼ cup | Butter |
¼ cup | Marsala or Maderia wine |
\N \N | 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.