Pork Scaloppine With Marsala And Mushrooms
Ingredients
1 pound pork tenderloin; cut into slices 1/4 to 1/2 inch thick
flour
6 Tbsp. clarified butter
6 large mushroom; thinly sliced
1 shallot; minced
2/3 C. marsala
1/3 C. chicken stock
2 Tbsp. butter, unsalted; cut into pieces
salt and pepper
Cooking Instructions
Place the pork slices between two sheets of plastic wrap. Flatten each piece to thickness of about 3/16 inch. Dip the slices lightly in flour, shaking off the excess. Preheat the oven to 200. 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 sauté‚ 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 Tbls. of butter from the skillet. Place over high heat, and add the mushrooms and shallot. Sauté‚ 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)