Free Recipe Pork Scallopine Marsala
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Pork Scallopine Marsala Recipe
2 Pork tenderloin; (3/4 lbs.
-each)
1/2 c Flour
1/4 c Butter; divided
1-1/3 c Dry Marsala; * see note
2 ts Beef-flavored bouillon
-granules
1/8 ts Black pepper; freshly ground
Pork Scallopine Marsala Preparation
* Can substitute 1 1/4 cups dry white wine Plus 2 tablespoons of brandy. Cut each tenderloin into 6 (2-ounce) medallions. Place cut side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Dredge pork in flour. Cook half of pork medallions in 2 tablespoons butter in a large skillet over medium heat about 2 minutes on each side or until pork medallions are lightly browned. Remove from skillet; keep warm. Repeat procedure with remaining butter and pork medallions. Pour off excess butter, if necessary, leaving pan drippings. Add Marsala, bouillon granules and pepper to skillet. Simmer mixture 3 to 4 minutes. Return pork to skillet; cover and simmer 2 minutes. Serve with rice. Per serving: 196 Calories; 10g Fat (48% calories from fat); 17g Protein; 8g Carbohydrate; 70mg Cholesterol; 115mg Sodium Serving Ideas : Serve with hot cooked rice. Recipe by: Southern Living, March 1994: Mike Singleton, Memphis Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Feb 18, 1998
Cooking Temperature:
Recipe Serves: 6
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