Yield: 4 Servings
|1 pounds||Pork tenderloin; cut into 1/4 inch slices|
|6 tablespoons||Butter; clarified|
|6 larges||Mushrooms; thinly sliced|
|1 \N||Shallot; minced|
|⅔ cup||Dry Marsala wine|
|½ cup||Chicken stock|
|2 tablespoons||Unsalted butter|
|\N \N||Freshly ground black pepper|
Flatten each slice of pork between sheets of waxed paper to a thickness of 3/16 inch. Flour pork lightly on both sides. Heat ½ of the clarified butter in a large heavy skillet over medium-high heat until hot but not brown. Add pork and saut 2 to 3 minutes per side or until golden, adding butter as needed. Transfer to platter and keep in a 200ø oven. Pour off all but 2 Tablespoons butter from skillet. Place over high heat. Add mushrooms and shallot and saut until they begin to color. Blend in Marsala and stock. Boil over high heat, scraping up browned bits, until reduced by ⅓.
Remove from heat and add remaining 2 Tablespoons butter, swirling until well blended and sauce is slightly thickened. Season to taste with salt and pepper. Pour over pork and serve immediately. Yield: 3 to 4 servings.
DIANE A. LARRISON
(MRS. JAMES H., JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .