| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork tenderloin |
| 1 |
tb |
Canola oil |
| 1 |
tb |
Butter |
| 1 |
|
Clove garlic; minced |
| 1 |
tb |
Tomato paste |
| 1/2 |
c |
Marsala Wine; Or Sweet Red Wine |
| 1/2 |
c |
Dry Red Wine |
| 1/2 |
lb |
Fresh mushrooms |
| 1 |
tb |
Fresh parsley; chopped |
INSTRUCTIONS
Cut tenderloin diagonally into cutlets. Flatten cutlets to about 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 pan juices.
Simmer 3 to 5 minutes. Return cutlets to pan and heat through. Sprinkle
parsley. Serve immediately.
Recipe by: Manitoba Pork
Posted to MC-Recipe Digest V1 #975 by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Dec 30, 1997
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