| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Shelf life, Shelf4 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Boneless pork loin cut into |
| 2 oz. about 4 per | ||
| dinner | ||
| butterflied portions | ||
| portion | ||
| 4 | Thin slices Procuitto ham | |
| 1/2 oz. ea. | ||
| 4 | Thin slices mozzarella | |
| cheese | ||
| Sage to season with | ||
| 1 | oz | Butter |
| Flour to dredge pork in | ||
| 1 | T | Chopped onion |
| 1 | Lemon, Juice of | |
| 2 | oz | Marsala wine |
| 1 | 2 ounces who butter to | |
| finish sauce |
INSTRUCTIONS
Butterfly pork and stuff cavity with Prociutto ham and mozzarella cheese. Season with sage. Dredge pork in flour to saute. Quickly saute pork for a minute on each side. Remove pork, add lemon, salt and pepper, Marsala wine and onion. Reduce a little swirl in butter. Serve sauce over pork. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1746
Calories From Fat: 890
Total Fat: 100.9g
Cholesterol: 564.4mg
Sodium: 3353.7mg
Potassium: 2121.8mg
Carbohydrates: 14.3g
Fiber: <1g
Sugar: 4.4g
Protein: 188.3g