Scalloppine of Pork Marsala
- Yield: 3 to 4 servings
- 1pound pork tenderloin, cut into 1/4-inch slices
- -- Flour
- 6tablespoons butter
- 6pounds mushrooms, thinly sliced
- 1-- shallot, minced
- 2/3cup dry Marsala wine
- 1/2cup chicken stock
- 2tablespoons unsalted butter
- -- Salt
- -- Freshly ground black pepper
- 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).