I happened to catch Rachael Ray's Valentine's Episode, on her daytime TV Show. She made this recipe and I realized that I had all of the ingredients to make this. Pork tenderloin is a staple in my refrigerator because it's an affordable, versatile and very tender cut of beef.
This Pork Marsala recipe really did come together in 30 minutes. I'm glad that I had a bottle of reasonably priced Marsala that I had been waiting to use. It was delicious! I served this dish with parpardelle pasta and fresh vegetables.
This recipe is perfect for a work night meal, and pretty enough for company.
- 1 pound pappardelle, or 12 ounces fettuccine
- 2 pork tenderloins (about 2 pounds each)
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1/2 cup plus 2 tablespoons flour, as needed for coating
- Ground black pepper
- 4 tablespoons butter
- 1 pound cremini mushrooms, sliced
- 1/2 cup Marsala wine
- 1 cup chicken stock
- Ground black pepper
- 1/4 cup flat-leaf parsley, chopped
Preparation time 10mins
Cooking time 30mins
Adapted from foodiewife-kitchen.blogspot.com
Place a large pot of water of high heat to boil. When the water is boiling, add some salt and cook the pasta to al dente according to package directions. When the pasta is cooked, drain it and reserve.
While the pasta is cooking, slice each tenderloin into four pieces. Working with 1 piece at a time, sandwich each one between 2 pieces of plastic wrap or into a zipper lock bag. Pound them out with a skillet or mallet to about an eighth of an inch thin.
When all of the meat has been pounded out, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Place about 1/2 cup flour into a large casserole dish or pie plate, season each piece of pork with salt and pepper ,and lightly coat each piece of pork with flour.
Cooking in batches, sear the pork until golden brown and cooked through, 3-4 minutes per side. As the pork finishes cooking, reserve them on a plate covered with foil to keep them warm.
When the pork is finished cooking, add the butter to the skillet. After it melts, add the mushrooms to the skillet and cook until golden brown, 5-6 minutes.
Sprinkle the mushrooms with 2 tablespoons flour (just eyeball it) and cook for about a minute. Add the marsala to the pan and cook until reduced by about half. Add the chicken stock to the pan and bring the sauce up to a bubble. Season with salt and pepper and simmer until thickened, 2-3 minutes. Stir the parsley into the finished sauce.
To serve, dip the pork cutlets into the sauce to coat and arrange on a platter. Toss the cooked pasta with the remaining sauce and serve
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