Pork Marsala

Name: Pork Marsala
Yield: Serves 4 to 6
Ingredients: 2 (12- to 16-ounce), pork tenderloins, trimmed; , Salt and pepper; 1/4 cup, olive oil; 12 ounces, cremini mushrooms, trimmed and sliced thin; 1 , shallot, minced; 3 , garlic cloves, minced; 1 tablespoon, all-purpose flour; 1 cup, chicken broth; 3/4 cup, dry Marsala; 4 tablespoons, unsalted butter, cut into 4 pieces and chilled; 1 tablespoon, lemon juice; 1 tablespoon, minced fresh parsley

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Appears in Cook's Country December/January 2017

Main Courses

Pork

Could we use pork in this sweet-savory weeknight supper without it drying out?

SERVES4 to 6

TIME1 hour

WHY THIS RECIPE WORKS

For our take on Marsala, we opted to use pork tenderloin. Pork loin was too lean, and pork chops were too inconsistent in shape and size. We cut our pork tenderloins into 1 1/2-inch-thick medallions—an ideal thickness for getting an optimal...

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