Recipes
Pork Marsala |
About this recipe
Generally considered a veal dish, we're making this recipe more affordable. But if you like veal, there’s a difference between cutlets and scaloppini. Cutlets are pounded; scallopini is cut slim and left alone. For this recipe, we use scallopini. Same thing with pork, don't use a cutlet.
Instructions
Go out and buy:
- 1 lb. pork tenderloin or pork sirloin, sliced into scallopini.
Lightly dredge (or shake in a bag) scallopini in a mixture of flour, salt, black pepper, and garlic salt. In a frying pan, warm olive oil and butter, and lightly fry the meat. When cooked, remove to a platter.
After all meat is cooked, add (to the empty pan):
- ½ cup Marsala wine.
Scrape up stuff off the bottom and let Marsala cook until reduced by half. Then strain and put over meat.
Mushrooms
Using a mushroom brush, clean white or brown mushrooms. Cut off their bottoms and either slice or quarter the entire batch. Using the same pan, cook mushrooms with enough water so they simmer for 5 minutes. Then pour off the black water they release and continue cooking until mushrooms are dry and they've shrunk in size. Season with salt, pepper, and butter for this last stage, and add a little Marsala.
Notes
- Before serving, reheat everything using the same pan.
- You can use vermouth, port, cognac, or any sweet wine.
- Mushrooms can be served beside or on top your scallopini.
- After it has reduced, some people add a little cream to the Marsala.
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