Appears in Cook's Country December/January 2017
Could we use pork in this sweet-savory weeknight supper without it drying out?
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...