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Ingredients
- 1 lb Pork tenderloin, cut into 1/4 inch slices
- Â Â Flour
- 6 Tbsp. Butter, clarified
- 6 lrg Mushrooms, thinly sliced
- 1 x Shallot, chopped
- 2/3 c. Dry Marsala wine
- 1/2 c. Chicken stock
- 2 Tbsp. Unsalted butter
- Â Â Salt
- Â Â Freshly grnd black pepper
Directions
- Flatten each slice of pork between sheets of waxed paper to a thickness of 3/16 inch. Flour pork lightly on both sides. Heat 1/2 of the clarified butter in a large heavy skillet over medium-high heat till warm but not brown. Add in pork and saute/fry 2 to 3 min per side or possibly till golden brown, adding butter as needed. Transfer to platter and keep in a 200 oven. Pour off all but 2 Tbsp. butter from skillet. Place over high heat. Add in mushrooms and shallot and saute/fry till they begin to color. Blend in Marsala and stock. Boil over high heat, scraping up browned bits, till reduced by 1/3. Remove from heat and add in remaining 2 Tbsp. butter, swirling till well blended and sauce is slightly thickened. Season to taste with salt and pepper. Pour over pork and serve immediately.
- Yield: 3 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 393 | |
| Calories from Fat 225 | 57% |
| Total Fat 25.52g | 32% |
| Saturated Fat 15.37g | 61% |
| Trans Fat 0.02g | |
| Cholesterol 131mg | 44% |
| Sodium 233mg | 10% |
| Potassium 603mg | 17% |
| Total Carbs 6.62g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.63g | 2% |
| Protein 24.22g | 39% |
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