| 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 |
tb |
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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