Yield: 2 servings
|Posted by Stewart Hopper|
|1 pounds||Boneless pork roast|
|¼ cup||Marsala or Maderia wine|
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.