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Marsala, an Italian fortifed wine, has a rich, smoky flavor that ranges from sweet to dry. Complete this meal with penne pasta and steamed snow peas.

Pork Marsala

1 pound pork tenderloin
1 teaspoon EACH oil and butter
1 clove garlic, minced
1 tablespoon tomato paste
1/2 cup dry marsala wine
1/2 cup red wine
8 ounces fresh mushroom caps
1 teaspoon chopped parsley

1. Cut tenderloin diagonally into cutlets. Pound to 1/4-inch thickness.
2. Heat oil and butter in heavy skillet. Brown cutlets on both sides. Remove from pan. Add garlic to pan, saute briefly.
3. Mix tomato paste with wines, add to pan with mushrooms. Stir to blend with pan juices. Simmer 3 to 5 minutes.
4. Return cutlets to pan and heat through. Sprinkle with parsley and serve immediately.

Serves 4.

Nutrition Facts
Calories 222 calories
Protein 26 grams
Fat 6 grams
Sodium 70 milligrams
Cholesterol 74 milligrams

Recipe provided courtesy of Pork, The Other White Meat.