Italy!What can I say about a country that is full of history. In every place you go you see the past revealing in front of you so vivid, so overwelming. I have been to Italy three times and hopefully this summer I will visit the country again this time destination will be Rome. I can’t wait. Anyway, this past weekend I have prepared a very easy but very tasteful dish: Pork tenderloin al Marsala. Marsala is an italian wine which took its name from the city Marsala in Sicily. I love its flavor and when you use it in cooking it gives a special touch to what you are preparing. Let’s go then and prepare it.

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

1/3 cup dry sherry

1/4 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!