Pork Tenderloin
Recipe from Bargetto Winery, first shared on Web Winery in 2001. Open
Bargetto Winery today: bargetto.com · Original page: Wayback Machine copy
Quick pork cutlets in a sauce of Marsala, Cabernet Sauvignon, sun-dried tomato paste and mushrooms. By Patricia Ballard, a retired senior wine counselor at Bargetto.
- CourseMain course
- YieldServes 4
- Original recipe byPatricia Ballard
Ingredients
Method
- Cut the tenderloin into cutlets ¼ inch thick.
- Heat the oil in a large skillet until it shimmers, then add the butter. Brown the cutlets for about 2 minutes on each side and lift them out.
- Cook the garlic in the same pan for a few seconds.
- Mix the tomato paste with the Marsala and Cabernet, pour it into the pan and boil until reduced to about ¾ cup.
- Add the mushrooms and simmer for 3 to 4 minutes. Return the cutlets to the sauce and heat them through.
Pair with
California Cabernet Sauvignon, one of the two wines in the sauce.
Notes
- The original doesn't say whether to slice the mushrooms.
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