Free Recipe Scalloppine of Pork Marsala
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Scalloppine of Pork Marsala Recipe
1 lb Pork tenderloin; cut into
-1/4 inch slices
Flour
6 tb Butter; clarified
6 lg Mushrooms; thinly sliced
1 Shallot; minced
2/3 c Dry Marsala wine
1/2 c Chicken stock
2 tb Unsalted butter
Salt
Freshly ground black pepper
Scalloppine of Pork Marsala Preparation
Flatten each slice of pork between sheets of waxed paper to a thickness of 3/16 inch. Flour pork lightly on both sides. Heat 1/2 of the clarified butter in a large heavy skillet over medium-high heat until hot but not brown. Add pork and saut‚ 2 to 3 minutes per side or until golden, adding butter as needed. Transfer to platter and keep in a 200o oven. Pour off all but 2 Tablespoons butter from skillet. Place over high heat. Add mushrooms and shallot and saut‚ until they begin to color. Blend in Marsala and stock. Boil over high heat, scraping up browned bits, until reduced by 1/3. Remove from heat and add remaining 2 Tablespoons butter, swirling until well blended and sauce is slightly thickened. Season to taste with salt and pepper. Pour over pork and serve immediately. Yield: 3 to 4 servings. DIANE A. LARRISON (MRS. JAMES H., JR.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League.
Cooking Temperature:
Recipe Serves: 4
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