Scalloppine of Pork Marsala
| Yield: | 4 Servings |
| Categories: | Meat |
| 1 | lb | Pork tenderloin; cut into 1/4 inch slices |
| Flour | ||
| 6 | tb | Butter; clarified |
| 6 | lg | Mushrooms; thinly sliced |
| 1 | Shallot; minced | |
| 2/3 | c | Dry Marsala wine |
| 1/2 | c | Chicken stock |
| 2 | tb | Unsalted butter |
| Salt | ||
| Freshly ground black pepper |
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