| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork tenderloin; cut into 1/4 inch slices |
|
|
Flour |
| 6 |
tb |
Butter; clarified |
| 6 |
lg |
Mushrooms; thinly sliced |
| 1 |
|
Shallot; minced |
| 2/3 |
c |
Dry Marsala wine |
| 1/2 |
c |
Chicken stock |
| 2 |
tb |
Unsalted butter |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Flatten each slice of pork between sheets of waxed paper to a thickness of
3/16 inch. Flour pork lightly on both sides. Heat 1/2 of the clarified
butter in a large heavy skillet over medium-high heat until hot but not
brown. Add pork and saut. 2 to 3 minutes per side or until golden, adding
butter as needed. Transfer to platter and keep in a 200° oven. Pour off all
but 2 Tablespoons butter from skillet. Place over high heat. Add mushrooms
and shallot and saut. until they begin to color. Blend in Marsala and
stock. Boil over high heat, scraping up browned bits, until reduced by 1/3.
Remove from heat and add remaining 2 Tablespoons butter, swirling until
well blended and sauce is slightly thickened. Season to taste with salt and
pepper. Pour over pork and serve immediately. Yield: 3 to 4 servings.
DIANE A. LARRISON
(MRS. JAMES H., JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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