Pork tenderloin is super lean: it has almost the same low-saturated fat levels as a chicken breast. So, if you’re getting tired of chicken, try the “other white meat”. Italy’s famous Marsala is a fortified wine. That means they stop the fermentation of the wine, or they stop the alcohol content from rising by keeping the sugar content at a level the wine-maker wants, by adding a grape brandy to it. Then it is aged, mostly in oak, for a minimum of a year (cooking wine) to over 10 years (wine for consumption).
Since the meat is so lean and the wine is so sweet, the sauce is usually made with a good amount of butter. But I figured I could substitute the butter with chicken stock and I wouldn’t notice the difference. And the leftovers in a wrap the next day with a little french mustard sounded like a pretty awesome lunch. Just don’t overcook the meat and you’ll have some very tender, juicy lean pork. If you have to buy two pork tenderloins, just throw one of them in the freezer.
PORK MEDALLIONS WITH MARSALA SAUCE RECIPE
1 pork tenderloin, cut into 1-inch pieces and pounded into 1/2-inch thick medallions
2 cloves of garlic, finely chopped
1/2 cup Marsala wine
1/2 cup chicken broth
olive oil spray
2 T fresh parsley, chopped
paprika (I used Hungary Half-Sharp)
salt and pepper
Season each medallion with salt, pepper and paprika, spray with olive oil spray and place in a skillet over medium heat for three minutes on the first side and two on the second. Remove the pork from the heat and keep warm on a foil-covered plate while keeping the heat on the skillet. Add the garlic to the warm pan and then the wine and scrape up any bits of pork that may have been left in the pan. Cook wine for two and a half minutes, add the chicken broth and bring back to a boil and continue to cook for another two and a half minutes. Place the medallions back in the sauce, add the parsley and heat the meat back up. Serve the medallions with a bit of the sauce and garnish with a bit more fresh parsley.