| 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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