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Recipe Details
Mouthwatering Pork Marsala
Number of Servings: 6
Serving Size: 2 to 3 slices
When you get a craving for mushrooms, onions, and tender pork cooked up in a tempting sauce, put together this restaurant-popular main-dish masterpiece right at home.
| Name: | Amount: |
| all-purpose flour | 0.25 cup |
| salt, divided | 0.50 tsp |
| black pepper, divided | 1 tsp |
| lbs center-cut pork loin, cut into 1/4-in slices, well trimmed | 1.50 |
| canola oil, divided | 2 Tbsp |
| lb mushrooms, sliced | 0.50 |
| medium onion, chopped | 1 |
| garlic cloves, minced | 2 |
| tomato, chopped | 1 small |
| reduced-sodium chicken broth | 0.50 cup |
| Marsala wine | 0.25 cup |
In a shallow dish, combine the flour, 1/4 teaspoon salt, and 1/2 teaspoon pepper; mix well. Coat the pork in the seasoned flour.
2:In a large skillet, heat 1 tablespoon oil over medium heat. Add the pork; sauté in batches for 1 to 2 minutes per side, adding the remaining oil as necessary. Remove the pork from the skillet; set aside.
3:Add the mushrooms, onion, and garlic to the skillet; sauté for 6 to 8 minutes, until the onion is tender, stirring occasionally.
4:Add the tomato, chicken broth, wine, and the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; boil for 3 to 4 minutes.
5:Return the pork to the skillet; cook for 2 minutes or until heated through. Serve topped with Marsala sauce.
| Calories 241 |
| Calories from Fat 107 |
| Total Fat 12g |
| Saturated Fat 2g |
| Cholesterol 59mg |
| Sodium 275mg |
| Potassium n/a |
| Carbohydrates 10g |
| Dietary Fiber 1g |
| Sugars 3g |
| Protein 22g |
| Vitamin A n/a |
| Vitamin C n/a |
| Calcium n/a |
| Iron n/a |
| Folic Acid n/a |
| Dietary Exchange 2 Vegetable 3 Lean Meat 1/2 Fat |
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Art Ginsburg featuring Nicole Johnson Baker
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