Pork Marsala rec: for Marge

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kadesma

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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
 
kadesma, that's basically how I make Marsala.

One note thought, be careful when adding the Marsala, as it could flare up.
 
AllenMI said:
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:LOL:
kadesma
Allen I see it's your birthday, hope it was wonderful.Happy Birthday.
 
Last edited:
:chef: What is evoo?

kadesma said:
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
 
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