Pork scallopini

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.

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