Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!rill.news.pipex.net!pipex!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.co.uk!not-for-mail From: curmudgn@flash.net (Sam Waring) Newsgroups: rec.food.recipes Subject: Pork Scaloppine with Marsala & Mushrooms Followup-To: poster Date: Sun, 2 Mar 1997 18:16:47 GMT Sender: Mark Alexander Approved: Mark Alexander Message-ID: Reply-To: curmudgn@flash.net (Sam Waring) X-Mail2News-User: curmudgn@flash.net X-Mail2News-Path: hal.9000series.idiscover.net!alexr.idiscover.co.uk X-Real-To: In-Reply-To: <5f3usa$45d$1@mack.rt66.com> Lines: 55 In article <5f3usa$45d$1@mack.rt66.com>, Judy or Andrew said this about that: > I would like the recipe for Pork Tenderloin Marsala. One which has a > thickened gravy, and mushrooms. MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: PORK SCALOPPINE WITH MARSALA & MUSHROOMS Categories: Pork, Italian Yield: 4 Servings 1 lb Pork tenderloin; cut into -slices 1/4 to 1/2" thick Flour 6 T Clarified butter 6 lg Mushroom; thinly sliced 1 Shallot; minced 2/3 c Marsala 1/3 c Chicken stock 2 T Butter, unsalted; cut into -pieces Salt & pepper Place the pork slices between two sheets of plastic wrap. Flatten each piece to thickness of about 3/16". Dip the slices lightly in flour, shaking off the excess. Preheat the oven to 200 F. Heat half the clarified butter in a heavy large skillet over medium-high heat until it is hot but not brown. Add the pork to the skillet in batches so their sides do not touch and saut‚ them until golden, about two to three minutes per side; add butter as needed. Transfer to a platter and keep warm in the oven. Pour off all but about two tablespoons of butter from the skillet. Place over high heat, and add the mushrooms and shallot. Saut‚ until they begin to color. Blend in the Marsala and stock. Boil over high heat, scraping up any browned bits clinging to bottom of pan, until reduced by half. Remove from heat and add remaining butter, swirling until it is well blended and the sauce is slightly thickened. Taste and season with salt and pepper. Pour over the pork and serve. MMMMM -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.