Pork scallapini ala mushroom marsala
1 Cut a pork tenderloin into 1/4 medallions.
2 Put medallions in between to peices of plastic wrap and pound until almost see through
3 Dredge in seasoned flour
4. brown on both sides and set aside.
5. deglaze pan with marsala wine
6. add veal stock (beef will work) and reduce. ( about 1 to 5 ratio stock/wine)
7. saute mushrooms and onions in seperate pan and add to sauce.
8. add pork scallapini and simmer for a few.
I like it served on mashed potatoes.
Now if you want really difficult things, If you can make bread, hollandaise, chocolate souffle with couveture, couveture chocolate truffles, well braised tough cuts of meat, tender bbq, these are the difficult things to do. I love this receipe... enjoy.
