I got this recipe from the Italian issue (March 2011) of Food Network Magazine. Marsala wine comes from the southern region of Italy, particularly the coast of Sicily. The wine is better known for its culinary uses than for sipping.
I was actually intrigued upon seeing the recipe, because it was the first time I saw marsala paired with pork. It is more often used with chicken or steak. So I gave it a try and was not disappointed! I loved the "kick" that the lemon gave to this dish. So yummy!
What you need:
1 pound boneless pork loin
3 tablespoons all purpose flour
1 tablespoon extra-virgin olive oil
8 oz baby bella mushrooms, quartered
2/3 cup chicken broth
1/2 cup dry marsala wine
1/3 cup heavy cream
2 teaspoons fresh lemon juice
1 teaspoon dried parsley
kosher salt and freshly ground pepper
What to do:
Cut the pork in bite-size pieces. Season with salt and pepper, then sprinkle with 2 tablespoons flour. Heat olive oil in a skillet over medium-high heat. Brown the pork, remove from heat and let drain. Set aside.
Using the same skillet, saute the mushrooms and 1/4 teaspoon salt until mushrooms are golden brown. Add the remaining 1 tablespoon flour and cook, stirring, 1 minute. Add the broth and marsala and bring to a boil. Add the heavy cream and boil until the sauce thickens, about 8 minutes. Turn off the heat and stir in the lemon juice and parsley. Serve hot.
Tips, Tricks and Tweaks:
1. If using fresh parsley leaves, use 1/2 cup.
2. DO NOT skip the lemon. It makes a difference in this dish!
3. The original recipe called for cooking the (butterflied) pork in the oven. I didn't do it since I cut them in bite-size pieces.
4. Drizzle some more lemon juice in the sauce just before eating it. (Delish!)