Pork Marsala Recipe 

• 4 tablespoons extra virgen olive oil
• 2 large pork tenderloins, trimmed of all fat and sinews, each cut into 8 medallions and flattened slightly
• 1lb/450g washed, sliced mushrooms
• 3 - 4 cloves garlic, finely chopped
• 1/2 teaspoon herbs de provence
• 1 cup/250ml Marsala
• 1/2 cup/125ml strong chicken stock
• Salt and ground black pepper to taste
• 1 teaspoon cornflour/cornstarch mixed to a cream with a little water
• Chopped parsley for garnishing

1. In a large, non stick fry pan, heat the olive oil over medium to high heat.
2. Add the medallions and cook for 2 1/2 minutes on the first side, turn over and cook for 2 1/2 minutes on the second side.
3. Transfer to a tray, cover with foil, and keep warm.
4. Now add the garlic and mushrooms to the skillet and cook over medium heat for 2 - 3 minutes stirring as you cook.
5. Add the herbs, Marsala and the stock and season to taste with salt and ground black pepper. 
6. Bring back to the boil. 
7. Add the cornflour mixture gradually, stirring all of the time, until the sauce has thickened
8. Return the medallions and any accumulated juices to the pan and cook until the meat is just heated through, about 30 seconds.
9. Arrange 4 medallions on each plate and pour the sauce over them.
10. Garnish with the chopped parsley.
11. We usually serve this with a bowl of tagliatelli and a fresh vegetable like courgettes or broccolli.

New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.

Back from Pork Marsala to the Homepage | Back to Pork Recipes




---

© Copyright Cutting-edge-mediterranean-recipes.com All rights reserved


SBI!