• 1 pound pork tenderloin
  • 1 teaspoon oil
  • 1 teaspoon butter
  • 1 clove garlic (minced)
  • 1 tablespoon tomato paste
  • 1/2 cup marsala wine
  • 1/2 cup red wine
  • 8 ounces mushroom caps (fresh)
  • 1 teaspoon parsley (chopped)


  1. Cut tenderloin diagonally into cutlets. Pound to 1/4-inch thickness.
  2. Heat oil and butter in heavy skillet. Brown cutlets on both sides about 2-4 minutes. Remove from pan.
  3. Add garlic to pan, saute briefly. Mix tomato paste with wines, add to pan with mushrooms. Stir to blend with pan juices. Simmer 3-5 minutes. Return cutlets to pan and heat through.
  4. Sprinkle with parsley and serve immediately.
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