"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 03-29-2006, 12:54 AM   #1
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Pork Marsala rec: for Marge

Here it is Marge, use pork loin,boneless, slice it thin and then pound it, but you could use the bonless thin cut pork chops and pound them or even a tenderloin. Chicken works well too.
tonight I used a tenderloin
1-1/2 lbs. tnederloin, cut into thin slices
flour to dust meat
about 8 Tab. butter and a little evoo to keep butter from burning about 2 Tab.
2-shallots, minced
8-10 large mushrooms sliced thin
2/3 c. sweet marsala
1/3-c. chicken stock
4-cloves crushed garlic.
salt and pepper
2-3 Tab. chopped flat leaf parsley for garnish

Melt 4 tab. of butter and 2 of evoo in large skillet on med high heat, dredge your meat in flour and shake of excess, then saute til golden a few pieces at a time, place on baking sheet and keep warm in slow oven as you do the rest.It only takes about 2 min per side. When done place the meat in oven to keep warm.Pour off the fat from the skillet.
add the remaining 2 tab butter and saute the mushrooms, shallots and garlic over high heat til golden but not a dark brown.Stir in marsala and stock. Boil over high heat til slightly reduced. (because my kids love the sauce I don't reduce the sauce I then swirl in the last 2 Tab of butter, put the meat back into the skillet making sure to get some of the sauce on each piece of the meat. I then lightly season to taste with salt and pepper.When I put it on the serving platter I garnish with the parsley .
enjoy
Kadesma

__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 03-29-2006, 10:53 AM   #2
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
kadesma, that's basically how I make Marsala.

One note thought, be careful when adding the Marsala, as it could flare up.
__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 03-29-2006, 03:29 PM   #3
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by AllenMI
kadesma, that's basically how I make Marsala.

One note thought, be careful when adding the Marsala, as it could flare up.
Thanks Allen, I had that happen once, so now I take the pan off the heat before I add the marsala
kadesma
Allen I see it's your birthday, hope it was wonderful.Happy Birthday.
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 07-22-2006, 02:59 PM   #4
Assistant Cook
 
dhampir's Avatar
 
Join Date: Nov 2005
Location: Waterford, Michigan
Posts: 44
Send a message via ICQ to dhampir Send a message via MSN to dhampir Send a message via Yahoo to dhampir
What is evoo?

Quote:
Originally Posted by kadesma
Here it is Marge, use pork loin,boneless, slice it thin and then pound it, but you could use the bonless thin cut pork chops and pound them or even a tenderloin. Chicken works well too.
tonight I used a tenderloin
1-1/2 lbs. tnederloin, cut into thin slices
flour to dust meat
about 8 Tab. butter and a little evoo to keep butter from burning about 2 Tab.
2-shallots, minced
8-10 large mushrooms sliced thin
2/3 c. sweet marsala
1/3-c. chicken stock
4-cloves crushed garlic.
salt and pepper
2-3 Tab. chopped flat leaf parsley for garnish

Melt 4 tab. of butter and 2 of evoo in large skillet on med high heat, dredge your meat in flour and shake of excess, then saute til golden a few pieces at a time, place on baking sheet and keep warm in slow oven as you do the rest.It only takes about 2 min per side. When done place the meat in oven to keep warm.Pour off the fat from the skillet.
add the remaining 2 tab butter and saute the mushrooms, shallots and garlic over high heat til golden but not a dark brown.Stir in marsala and stock. Boil over high heat til slightly reduced. (because my kids love the sauce I don't reduce the sauce I then swirl in the last 2 Tab of butter, put the meat back into the skillet making sure to get some of the sauce on each piece of the meat. I then lightly season to taste with salt and pepper.When I put it on the serving platter I garnish with the parsley .
enjoy
Kadesma
__________________
dhampir is offline   Reply With Quote
Old 07-22-2006, 03:02 PM   #5
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
dhampir, it's a shorthand way of saying extra virgin olive oil.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 07-22-2006, 03:13 PM   #6
Assistant Cook
 
dhampir's Avatar
 
Join Date: Nov 2005
Location: Waterford, Michigan
Posts: 44
Send a message via ICQ to dhampir Send a message via MSN to dhampir Send a message via Yahoo to dhampir
Smile

thank you
Quote:
Originally Posted by mudbug
dhampir, it's a shorthand way of saying extra virgin olive oil.
__________________

__________________
dhampir is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.