Pork marsala

Pork tenderloin with marsala, red wine, mushrooms served on a bed of rice or noodles..   Informal, tasty and swift dinner for 4.

  • 1 lb. pork tenderloin
  • 1 tbsp. butter or margarine
  • 1 tbsp. vegetable oil
  • 1 clove garlic, minced
  • 1/2 c. marsala
  • 1/2 c. dry red wine
  • 1 tbsp. tomato paste
  • 1/2 lb. fresh mushroom caps
  • 1 tbsp. chopped fresh parsley
  • Hot cooked noodles or rice
  1. Cut tenderloin into 4 equal pieces.
  2. Place each piece between 2 sheets of wax paper; flatten to 1/4″ thickness using a meat mallet or rolling pin.
  3. Heat butter and oil in a large, heavy skillet over medium heat.
  4. Add pork and cook 3 to 4 minutes on each side or until browned.
  5. Remove pork from skillet and keep warm.
  6. Saute garlic in pan drippings in skillet; add wines and tomato paste, stirring until blended.
  7. Add mushroom caps, and simmer 3 to 5 minutes.
  8. Return pork to skillet and cook until thoroughly heated.
  9. Sprinkle with parsley and serve over noodles or rice..

 

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