Pork Marsala
Yield
4 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
mushrooms
sliced |
|
| 2 | tablespoons |
butter
|
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | pounds |
pork tenderloin
|
|
| ½ | cup |
chicken broth
|
|
| ¼ | cup |
marsala wine
|
*
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | x |
rice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
mushrooms
sliced |
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
olive oil
|
|
| 680.4 | g |
pork tenderloin
|
|
| 118 | ml |
chicken broth
|
|
| 59 | ml |
marsala wine
|
*
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | x |
rice
|
*
|
Directions
In 10- inch fry pan, over medium heat, sauté mushrooms in butter, about 3 to 4 minutes, stirring frequently.
Remove from pan and set side.
Slice pork ¼ inch thick.
In same pan, over medium-high heat, sauté garlic in 1 tablespoon oil, about 2 minutes.
Add pork medallions, a few at a time, cook about 2 minutes each side.
Remove from pan and repeat until all pork is browned, adding more oil if needed.
Reduce heat to low, stir in chicken stock to deglazed pan.
Return pork to pan; add wine, seasonings and mushrooms; cover and cook 20 to 25 minutes, until pork is tender.
Serve with rice.
Makes 4 servings.
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