Pork Marsala

If you think Chicken Marsala is only a restaurant meal, think again!  It is so easy to make at home, once you try it, you’ll never hesitate to make it for a weeknight meal.  You could probably put it in the thirty-minute meal category if you do a little prep the night before!  What busy household wouldn’t love that?

I made this Marsala with pork and cut my medallions from a pork tenderloin.  Those usually come in a package of two, so I cook one and freeze one.  I’ll show how to use that second loin on another day!  Use a sharp knife to cut the medallions.  I cut them at ¾ an inch thick. 

Here are the ingredients you’ll need:

Pork medallions

about a half cup of chopped onion, red and green peppers

8 ounces of sliced mushrooms – you choose your favorite kind

Salt, pepper, Italian spices, flour for dredging the meat

Fresh thyme

3 Tablespoons of butter and an equal portion of olive oil

½ cup of Marsala wine

1 cup of chicken stock

This is easy to fix.  Slowly melt the butter and the olive oil in a big skillet.  Dredge the pork pieces in the flour mixed with salt, pepper and Italian spices.  Use a good Tablespoon of the spices.  Gently fry the meat in the butter/oil, turning the pieces after about 3 minutes.  When you turn the meat, add the onions, peppers and sliced mushrooms.  At this time, sprinkle fresh thyme leaves on the meat. As soon as the vegetables begin to get soft, add the wine and the chicken stock.  Let everything simmer for about 5 minutes.   It’s done!

You’ll notice that I have asparagus spears served alongside my meat.  I actually cooked those on the edge of the skillet, while everything else was simmering.  I served my Marsala with spinach/artichoke noodles.  So good.