| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tenderloin | 6 | Servings | |
INGREDIENTS
| 2 | Pork tenderloin; (3/4 lbs. each) | |
| 1/2 | c | Flour |
| 1/4 | c | Butter; divided |
| 1 1/3 | c | Dry Marsala; * see note |
| 2 | ts | Beef-flavored bouillon granules |
| 1/8 | ts | Black pepper; freshly ground |
INSTRUCTIONS
* Can substitute 1 1/4 cups dry white wine Plus 2 tablespoons of brandy. Cut each tenderloin into 6 (2-ounce) medallions. Place cut side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Dredge pork in flour. Cook half of pork medallions in 2 tablespoons butter in a large skillet over medium heat about 2 minutes on each side or until pork medallions are lightly browned. Remove from skillet; keep warm. Repeat procedure with remaining butter and pork medallions. Pour off excess butter, if necessary, leaving pan drippings. Add Marsala, bouillon granules and pepper to skillet. Simmer mixture 3 to 4 minutes. Return pork to skillet; cover and simmer 2 minutes. Serve with rice. Per serving: 196 Calories; 10g Fat (48% calories from fat); 17g Protein; 8g Carbohydrate; 70mg Cholesterol; 115mg Sodium Serving Ideas : Serve with hot cooked rice. Recipe by: Southern Living, March 1994: Mike Singleton, Memphis Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Feb 18, 1998
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