Pork Tenderloin Marsala
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (14- to 16-ounce) pork tenderloin
- 3 tablespoons olive oil
- 1/2 pound sliced fresh mushrooms
- 2 onions, thinly sliced
- 1/2 cup sweet Marsala wine
Preparation time 20mins
Adapted from mrfood.com
In a shallow dish, combine flour, salt, and pepper; mix well. Coat pork tenderloin with mixture.
In a large skillet or Dutch oven over medium-high heat, heat oil. Add tenderloin and cook 6 to 8 minutes, turning to brown on all sides; remove to a platter and set aside. Add mushrooms and onions to skillet and sauté 6 to 8 minutes, or until tender, stirring occasionally; stir in the wine. Return tenderloin to skillet and cook 6 to 8 minutes, or until cooked through.
Slice tenderloin and serve topped with mushrooms and onions.