Pork Scalloppine Marsala
Pork Scalloppine Marsala
- 8 ea. Pork Loin Medallions, 2 oz. ea., pounded thin
- 1/4 C Flour
- 2 oz. Olive Oil
- 1 ea. Shallot, minced
- 8 oz. Button Mushrooms, sliced
- 4 oz. Crimini Mushrooms, sliced
- 4 oz. Marsala Wine
- 12 oz. Beef Broth or Stock
- 1 T Butter, softened
- 1 T Flour
- Preheat a saute pan with the olive oil on medium heat. Season pork with salt and pepper. In batches of two pieces, dredge the pork in flour and saut until golden brown on the first side, flip, and finish cooking on second side. Take out of pan and put in oven-proof pan and repeat with remaining pork. Add a little more oil if needed between batches. Keep sauted pork warm in oven while sauce is being prepared.
- Turn heat down to medium. Add shallots to pan and cook for a minute. Add the mushroom, season with salt and pepper, and saut for a few minutes. Deglaze with the marsala wine; simmer for a minute. Add the beef broth and bring up to a simmer. Mix the softened butter and flour together to form a paste and whisk it into the simmering liquid. Allow to reduce and thicken for about a minute. Adjust seasoning and serve over pork.
- 4 ea. Plum Tomatoes
- 1 oz. Parmesan Cheese, grated
- Granulated Garlic
- Remove core from tomato, and slice in half. Lay tomatoes cut side up on a small sheet pan. Sprinkle with cheese, and season to taste.
- Place in a preheated 300-degree oven for 45-60 minutes, until they are lightly browned and starting to dry slightly.
- 1 pt. Chicken Broth or Water
- 2 oz. Yellow Cornmeal
- 1 oz. Butter
- 1 oz. Parmesan Cheese
- Salt and Pepper
- Bring the chicken broth or water to a boil with the butter, salt and pepper. Pour in the cornmeal while whisking constantly. Simmer, while stirring often, for about 15 minutes for a creamy consistency. If you do not simmer long enough it will have a gritty texture.
- Stir in parmesan cheese and adjust seasoning and consistency. Serve immediately.
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