Marsala, an Italian fortifed wine, has a rich, smoky flavor that ranges from sweet to dry. Complete this meal with penne pasta and green beans.
1 pound pork tenderloin
1 teaspoon oil
1 teaspoon 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
- Cut tenderloin diagonally into cutlets. Pound to 1/4-inch thickness.
- Heat oil and butter in heavy skillet. Brown cutlets on both sides. Remove from pan. Add garlic to pan, saute briefly.
- Mix tomato paste with wines, add to pan with mushrooms. Stir to blend with pan juices. Simmer 3 to 5 minutes.
- Return cutlets to pan and heat through. Sprinkle with parsley and serve immediately.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.