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Receta Scalloppine Of Pork Marsala
by Global Cookbook

Scalloppine Of Pork Marsala
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Ingredientes

  • 1 lb Pork tenderloin, cut into 1/4 inch slices
  •     Flour
  • 6 Tbsp. Butter, clarified
  • 6 lrg Mushrooms, thinly sliced
  • 1 x Shallot, chopped
  • 2/3 c. Dry Marsala wine
  • 1/2 c. Chicken stock
  • 2 Tbsp. Unsalted butter
  •     Salt
  •     Freshly grnd black pepper

Direcciones

  1. 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 till warm but not brown. Add in pork and saute/fry 2 to 3 min per side or possibly till golden brown, adding butter as needed. Transfer to platter and keep in a 200 oven. Pour off all but 2 Tbsp. butter from skillet. Place over high heat. Add in mushrooms and shallot and saute/fry till they begin to color. Blend in Marsala and stock. Boil over high heat, scraping up browned bits, till reduced by 1/3. Remove from heat and add in remaining 2 Tbsp. butter, swirling till well blended and sauce is slightly thickened. Season to taste with salt and pepper. Pour over pork and serve immediately.
  2. Yield: 3 to 4 servings.