Pork Marsala
33 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 276 |
| pro | 29 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 59 mg |
| sodium | 421 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 11% |
| vit A | 1% |
| vit C | 3% |
| folate | 8% |
Suggested Recipes
-
8 fast-fry pork loin centre-cut chops (1 lb/500 g)
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) all-purpose flour
2 tbsp (25 mL) extra-virgin olive oil
1 large shallot (or half small onion), minced
2 cloves garlic, minced
6 oz (175 g) button mushrooms, thinly sliced
1/4 tsp (1 mL) dried Italian herb seasoning
1/2 cup (125 mL) sweet marsala wine
1/2 cup (125 mL) sodium-reduced chicken broth
1 tsp (5 mL) butter, softened
Minced fresh parsley
Preparation:
Trim pork; sprinkle with half each of the salt and pepper. Dredge in all but 1 tsp (5 mL) of the flour. In large skillet, heat oil over medium-high heat; cook pork, in batches and turning once, until just a hint of pink remains inside and juices run clear when pork is pierced, about 5 minutes. Transfer to plate.
Saut?hallot and garlic until softened, about 2 minutes. Add mushrooms, Italian seasoning and remaining salt and pepper; saut?stirring, until golden, about 5 minutes.
Add Marsala; cook until reduced by half. Add broth and 1/4 cup (50 mL) water; reduce heat and simmer until reduced by half, about 2 minutes.
Meanwhile, mash butter with remaining 1 tsp (5 mL) flour; stir into sauce and cook until thickened. Return pork to pan; heat through. Sprinkle with parsley.
Saut?hallot and garlic until softened, about 2 minutes. Add mushrooms, Italian seasoning and remaining salt and pepper; saut?stirring, until golden, about 5 minutes.
Add Marsala; cook until reduced by half. Add broth and 1/4 cup (50 mL) water; reduce heat and simmer until reduced by half, about 2 minutes.
Meanwhile, mash butter with remaining 1 tsp (5 mL) flour; stir into sauce and cook until thickened. Return pork to pan; heat through. Sprinkle with parsley.
Additional Information
- Tip: You can substitute dry white wine for the Marsala.
Tags:
Main Course; Meat-Pork; Vegetables; Skillet; Make It Tonight;
Source
Canadian Living Magazine: December 2008
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