Pork Marsala
Mar. 12th, 2012 02:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
marguerite_26Dinner tonight:
So... I don't actually have any Marsala, so I'm grabbing whatever red wine from the cellar.
Ingredients:
1 large pork tenderloin
olive oil
8 sliced mushrooms
1/2 cup of chopped red onion
1/3 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup Marsala wine
Slice pork into 1-inch in medallions.
In a large skillet, melt 1 tablespoon of olive oil. Saute the mushrooms and onions until golden. Remove vegetables to a plate and set aside.
Dredge the pork medallions in the flour mixture. Add 1 tablespoon of oil to the skillet. Cook the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned (might need to do this in batches). When all the pork is done, add them all back into the pan and add the wine to the skillet along with the mushroom mixture. Simmer, uncovered, for 2 minutes. Cover and reduce heat to low; cook for a 5 minutes longer.
(original recipe called for green onions, which would be added late in the cooking, but I didn't have any. so red it is.)
So... I don't actually have any Marsala, so I'm grabbing whatever red wine from the cellar.
Ingredients:
1 large pork tenderloin
olive oil
8 sliced mushrooms
1/2 cup of chopped red onion
1/3 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup Marsala wine
Slice pork into 1-inch in medallions.
In a large skillet, melt 1 tablespoon of olive oil. Saute the mushrooms and onions until golden. Remove vegetables to a plate and set aside.
Dredge the pork medallions in the flour mixture. Add 1 tablespoon of oil to the skillet. Cook the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned (might need to do this in batches). When all the pork is done, add them all back into the pan and add the wine to the skillet along with the mushroom mixture. Simmer, uncovered, for 2 minutes. Cover and reduce heat to low; cook for a 5 minutes longer.
(original recipe called for green onions, which would be added late in the cooking, but I didn't have any. so red it is.)
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no subject
Date: 2012-03-12 08:30 pm (UTC)