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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pork with Marsala Sauce

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Pork with Marsala Sauce Empty Pork with Marsala Sauce

    Post by Lobo Mon 18 Jan 2016, 8:36 pm

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    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Servings: 6
    Made in Sicily from local grapes, Marsala is a fortified wine that is often used in cooking. Be sure to use sweet (rather than dry) Marsala for this recipe. For a delicious accompaniment, serve the pork with our Fried Potatoes with Parsley and Garlic.






    • 28

    Ingredients:

    For the marinade:


    • 1 Tbs. chopped fresh flat-leaf parsley
    • 1/4 tsp. chopped fresh rosemary
    • 1/2 tsp. chopped fresh thyme
    • 1 Tbs. chopped fresh basil
    • 1/2 cup sweet Marsala wine
    • 3/4 cup olive oil
    • 1 Tbs. salt
    • 1/4 tsp. freshly ground pepper


    • 2 pork tenderloins, 2 to 2 1/2 lb. total
    • 1/4 cup olive oil
    • 1 Tbs. all-purpose flour
    • 1/4 cup sweet Marsala wine
    • 1 cup chicken stock
    • 1 Tbs. chopped fresh flat-leaf parsley
    • Salt and freshly ground pepper, to taste

    Related Recipes


    Pork with Marsala Sauce Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    To make the marinade, in a large nonreactive bowl, stir together the parsley, rosemary, thyme, basil, Marsala, olive oil, salt and pepper. Add the pork tenderloins, cover and refrigerate for 45 minutes to 1 hour.

    Preheat an oven to 350°F.

    Remove the pork from the marinade. In a large ovenproof sauté pan over medium-high heat, warm the olive oil. Add the pork and brown on all sides, 6 to 8 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the meat registers 140°F, 13 to 15 minutes.

    Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for about 10 minutes.

    Meanwhile, pour off all but 1 Tbs. of the fat from the pan. Set the pan over medium heat and add the flour and Marsala. Cook, stirring with a wooden spoon to scrape up the browned bits, until the liquid is reduced by half, about 1 minute. Add the stock and cook, stirring, until the sauce thickens, 1 to 2 minutes. Stir in the parsley and season with salt and pepper.

    Cut the pork into slices 1/2 inch thick and drizzle with the sauce. Serve immediately. Serves 6.
    Williams-Sonoma Kitchen.
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