| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Mushrooms; sliced |
| 2 |
tb |
Butter |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Olive oil |
| 1 1/2 |
lb |
Pork tenderloin |
| 1/2 |
c |
Chicken stock |
| 1/4 |
c |
Marsala wine |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
|
|
Rice |
INSTRUCTIONS
In 10- inch fry pan, over medium heat, saute mushrooms in butter, about 3-4
minutes, stirring frequently. Remove from pan and set side. Slice pork 1/4
inch thick. In same pan, over medium-high heat, saute garlic in 1 tbsp oil,
about 2 minutes. Add pork medallions, a few at a time, cook about 2 minutes
each side. Remove from pan and repeat until all pork is browned, adding
more oil if needed. Reduce heat to low, stir in chicken stock to deglazed
pan. Return pork to pan; add wine, seasonings and mushrooms; cover and cook
20-25 minutes, until pork is tender. Serve with rice. Makes 4 servings. ~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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