|Pork Scaloppine Marsala|
2 3/4 - pork tenderloins
1/2 - cup all-purpose flour
1/4 - cup butter or margarine, divided
1 1/3 - cup dry Marsala *
2 - teaspoons beef-flavored bouillon granules
1/8 - teaspoon freshly ground pepper
- Hot cooked rice
- Cut each tenderloin into 6 (2-ounce) medaillons. 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 medaillons in 2 tablespoons buuter in a large skillet over medium heat about 2 minutes on each side or until pork medaillons are lightly browned. Remove from skillet, keep warm. Repeat procedure with remaining butter and pork medaillons. 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 medaillons to skillet, cover and simmer 2 minutes. Serve with rice.
Yeild: 6 servings
* 1 1/4 cups of dry white wine plus 2 tablespoons brandy may be substituted.
Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living