Welsh Family Kitchen
Pork Marsala
1/2 pork tenderloin single
2-3 T Unsalted Butter
2-4 T EVOO
1 Large Shallot, diced
2-4 Garlic Cloves, smashed
2 oz Mushrooms, sliced
1/2 cup Marsala, Sweet
3/4 cup Chicken Stock
1 Rosemary Sprig
Slice the half pork tenderloin single into 4 slices and pound as thinly as possible.
Sprinkle the pork with salt and pepper
Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy skillet over medium-high heat.
Add the pork cutlets and cook until golden brown, about 1.5 minutes per side.
Transfer the pork to a plate.
Add butter and oil, if necessary, and repeat the process with the remaining cutlets. Set aside.
Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Sauté until fragrant, about .5 minutes.
Add EVOO if necessary and sauté the mushrooms until tender and the juices evaporate, about 3 minutes. Season with salt.
Add the marsala and simmer until the marsala reduces by half, about 2 minutes.
Add the broth and rosemary and simmer until reduced by half, about 4 minutes.
Return the pork to the skillet. Pour in all of the pan juices and cook until heated through and coated, about 1 minute.
Stir in the remaining tablespoon of butter. Season the sauce with S&P.
Plate the pork and spoon the sauce over the cutlets and serve.
2018-08-05: Converted from the Veal Marsala recipe.
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