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..