You are here: Home » Recipes » Scalloppine of Pork Marsala Scalloppine of Pork Marsala Recipe by Favorite Recipes Press Yield 3 to 4 servings This lightly fried pork tenderloin is topped with a delicious Marsala sauce. PrintEmail Ingredients 1 pound pork tenderloin, cut into 1/4-inch slices -- Flour6 tablespoons butter6 pounds mushrooms, thinly sliced1 -- shallot, minced2/3 cup dry Marsala wine1/2 cup chicken stock2 tablespoons unsalted butter -- Salt -- Freshly ground black pepper Instructions Flatten each slice of pork between sheets of waxed paper to a thickness of 3/16 inch. Flour pork lightly on both sides. Heat 1/2 of the clarified butter in a large heavy skillet over medium-high heat until hot but not brown. Add pork and saute 2 to 3 minutes per side or until golden, adding butter as needed. Transfer to a platter and keep in a 200F oven. Pour off all but 2 tablespoons butter from skillet. Place over high heat. Add mushrooms and shallot and saute until they begin to color. Blend in Marsalas and stock. Boil over high heat, scraping up browned bits, until reduced by 1/3. Remove from heat and add remaining 2 tablespoons butter, swirling until well blended and sauce is slightly thickened. Season to taste with salt and pepper. Pour over pork and serve immediately. Recipe reprinted with permission from the Junior League of Little Rocks’ Traditions, A Taste of the Good Life (Junior League of Little Rock Publications, Little Rock, Arkansas, 1983).