Pork Tenderloin al Marsala
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
- 700 gr. / 25 oz. Pork Tenderloin
- Bread crumbs Italian style
- 250 gr. / 9 oz. sliced white button mushrooms
- 3 to 4 tbsp olive oil
- 1 cup Marsala wine
- ⅓ cup dry sherry
- ¼ cup light or heavy cream (use whatever you have handy)
- salt, pinch of dry oregano, pinch of dry basil
- 1 tbsp cornstarch dissolved in 1 tbsp cold water
- Cut the tenderloin in slices 2 cm / 1 in. thick.
- Cover them with the bread crumbs.
- In a skillet pour couple of tbsp of olive oil and saute them on both sides.
- Remove them when they become golden.
- In the same skillet pour couple more tbsp of olive oil and add the mushrooms.
- Saute them until they become soft and pour the Marsala wine and the sherry.
- Add the oregano and basil, the salt and pepper and deglaze the skillet in medium/high heat.
- When it starts bubbling lower the fire to medium and let it boil for 5 minutes.
- Add the meat and let it cook for another 10 minutes for the meat to be cooked completely.
- Pour the cream and continue to cook for another 5 to 10 minutes.
- If the sauce is runny take out the meat add the cornstarch and mix until the sauce becomes thick.
- You can serve it with pasta or rice or potato puree. Enjoy!
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/pork-tenderloin-al-marsala/
3.3.3070