This recipe is from the National Pork Board; they published it in a magazine ad in 1988 as part of their "The Other White Meat" campaign. This is one of those recipes that's very easy, but when you serve it to company they think you did something special.
1lb pork tenderloin
1T each olive oil and butter
1 clove garlic, minced
1T tomato paste
1/2 cup dry red marsala
1/2 cup red wine
8oz fresh mushroom caps
1t chopped parsley
Cut tenderloin diagonally into cutlets. Pound to 1/4" thickness. Heat oil and butter in heavy frying pan. Brown cutlets on both sides, then remove from pan. Add garlic to pan and saute briefly. Mix tomato paste with wines, then add to pan with mushrooms. Stir to blend with pan juices. Simmer 3-5 minutes. Return cutlets to pan and heat through. Sprinkle with parsley and serve immediately.
Serves 4
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