Email to Peggy M      

Recipe Categories: pmoser's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Chicken CHILI COOKIES CROCKPOT DESSERTS Dips Drinks EGGS ETHNIC Favorites FISHandSEAFOOD FRUIT GlutenFree GRILL Holidays JELLO LOWFAT MARINADES MEATS Muffins PASTA PASTRIES PIZZA PORK PorkTenderloin POTATOES POULTRY Quiche RecipestoTry RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS VEGETABLES WeightWatchers

Pork Loin Marsala




Source of Recipe


WWW


List of Ingredients




Pork Loin (approx 2 lbs)
8 oz white mushrooms
8 oz Oyster mushrooms
4 oz Portobello mushrooms
4 dried Porcini mushrooms
1/2 C dry Marsala wine
3 cloves garlic, minced
8 oz sour cream
SAlt and Pepper

Recipe



Place Porcini mushrooms in boiling water for 20 minutes, drain, reserving liquid and rough chop.
Clean pork and remove fat and sinew. Cut pork into medallions and saute in batches, until done. Do not overcook. Remove from pan to warm platter.
Add all of the mushroom, minced garlic and Marsala. When the mushroom liquid has almost evaporated, add the porcini mushroom water and sour cream. Simmer until sauce thickens. Return medallions to pan and warm.