Time: 45 minutes
Music Selection: Fred De Palma – D’Estate Non Vale
This is a dish that a local italian restaurant makes from time to time and one day shared the recipe in a cookbook where a number of restaurants contributed to it. I like that it is a very delicious and hearty dish. It also tastes better the next day after the herbs have really added flavor to the sauce. It can be reheated for breakfast and I do recommend you give it a try… There is a line in this song (english translation) “it’s the wine’s fault”…. I may have to use that line from time to time when I add an extra splash or two to a recipe!
3 Tbsp olive oil
1 pork tenderloin (5 lbs)
4 cups sliced mushrooms, if you can get a variety of mushrooms that is great
1 cup Marsala wine
1 ½ cup heavy cream
1 cup beef broth
3 cloves garlic, minced
¼ cup chopped shallots
4 Tbsp butter
4 Tbsp flour for sauce
3 Tbsp chopped fresh herbs: oregano, rosemary, thyme, basil, and/or sage
1 ½ cups flour to dredge meat
Preheat oven to 350 deg F.
In large frying pan, heat the oil.
In bowl, place flour and add salt/pepper.
Take the tenderloin and cut it into ¼ inch rounds (you should get about 20-25 slices). Lay the rounds between two long sheets of plastic wrap (one under and one over the tenderloin, which should be spaced out). With a meat mallet, pound the meat to make them uniformly thin.
Dredge the meat on both sides in the flour and fry, in batches, so that each piece of meat is browned on each side. Place cooked meat in large roaster or pan with a lid.
Once all meat is done, rinse out the pan. Add butter and melt. Saute the shallots and garlic. Add the mushrooms and salt/pepper. Once the mushrooms start to get soft, add the flour and mix well . Quickly add the marsala wine and beef broth. Let it reduce. Add in the cream and herbs. Let it thicken.
Then pour over the meat and keep warm in the oven until ready to serve OR if you are ready to serve, just add the meat into the pan. This is great with a side dish of buttered noodles or noodles with a cheese sauce (like the onion cheese spaetzle) and proscuitto wrapped asparagus.
This dish tastes even better the next day! And, I do recommend trying leftovers for breakfast with spaetzle and a runny egg.