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Category: Pork Casseroles
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1 lb. pork tenderloin
salt and pepper
2 T. all-purpose flour
2 T. olive oil
1 shallot, minced
2 cloves garlic, minced
1/2 lb. button mushrooms, thinly sliced
1/4 tsp. dried Italian herb seasoning
1/2 c. sweet marsala wine
1/2 c. chicken broth
1 tsp. butter, softened
Minced fresh parsley
Slice tenderloin thinly crosswise on diagonal; season with salt and pepper and dredge in all but 1 teaspoon of the flour.
In large skillet, heat olive oil over medium-high heat; cook pork, in batches, until just a hint of pink remains inside and juices run clear when pork is pierced, about 5 minutes. Transfer to plate.
Sauté shallot and garlic until softened, about 2 minutes; add mushrooms and Italian seasoning and season to taste with salt and pepper.
Sauté, stirring, until golden, about 5 minutes.
Add Marsala; cook until reduced by half.
Add broth and 1/4 cup water; reduce heat and simmer until reduced by half, about 2 minutes.
Meanwhile, mash butter with remaining 1 tsp flour; stir into sauce and cook until thickened.
Return pork to pan; heat through; sprinkle with parsley.
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PORK - TENDERLOIN MARSALA
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Category: Pork Casseroles
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1 lb. pork tenderloin
salt and pepper
2 T. all-purpose flour
2 T. olive oil
1 shallot, minced
2 cloves garlic, minced
1/2 lb. button mushrooms, thinly sliced
1/4 tsp. dried Italian herb seasoning
1/2 c. sweet marsala wine
1/2 c. chicken broth
1 tsp. butter, softened
Minced fresh parsley
Slice tenderloin thinly crosswise on diagonal; season with salt and pepper and dredge in all but 1 teaspoon of the flour.
In large skillet, heat olive oil over medium-high heat; cook pork, in batches, until just a hint of pink remains inside and juices run clear when pork is pierced, about 5 minutes. Transfer to plate.
Sauté shallot and garlic until softened, about 2 minutes; add mushrooms and Italian seasoning and season to taste with salt and pepper.
Sauté, stirring, until golden, about 5 minutes.
Add Marsala; cook until reduced by half.
Add broth and 1/4 cup water; reduce heat and simmer until reduced by half, about 2 minutes.
Meanwhile, mash butter with remaining 1 tsp flour; stir into sauce and cook until thickened.
Return pork to pan; heat through; sprinkle with parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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