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This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5804744/
Another stunning, picturesk and beautifully presented meal, full of flavour and colour from the kitchens of
starallon
The Main Course done for Mother's day was including Marsala, one of my mother's favorite flavors for sauces and foods. So I always do something with it for Mother's day at some point. I was lucky to be given some fresh, homegrown wax beans from my Aunt's garden for this and added some carrot and onion with it too. Baked Potato on the side for the starch.
Very delicious, and I served it with a nice glass of Vintner's White from the San Sebastian Winery in St. Augustine Florida.
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Marsala wine, a sweet and wonderful fortified wine great to marinade and cook with. Here I prepared a dish using a couple of Pork Tenderloins I marinated in Marsala, then sliced, seared, and served along with a simple Marsala sauce. This makes for a great special occasion main course or just a good treat for any night of the week. Leftovers make great sandwiches too.
Setup The Marinade:
2 Whole Pork Tenderloins
¼ cup of finely diced onion
½ cup Marsala Wine
¼ cup Cider Vinegar
¼ cup Olive Oil
2 Tbsp Salt
¼ cup Brown Sugar
1 Tbsp Chopped Garlic
Combine the above ingredients except for the pork in a ziptop bag. Mix together well, then add in the pork and shake to coat. Put in the fridge for at least two to three hours, though overnight is great.
This marinade is acidic and salty, and will help to infuse moisture and tenderness to the pork.
After marinating cut the tenderloins into One inch thick medallions. Discard the marinade.
Cooking:
Heat a skillet on Medium-High heat for two to three minutes. Add a small amount of canola oil to the pan. Add in enough Medallions to cover the pan with about an inch between each one. You don’t want to crowd the pan and it’ll allow for easy flipping. After Three to four minutes use a tongs and turn each medallion over and let cook for another three to four minutes. Set aside on a warm plate covered or in a 200 degree oven to keep warm. Continue until all the medallions are cooked.
The Sauce:
½ cup Marsala Wine
2 Tbsp butter
4 Oz. Baby Bella Mushrooms
¼ cup sliced green onion.
Add butter and mushrooms into pan. Add in Marsala wine and “Deglaze” the pan by using your spoon to get the little tasty bits off the pan and into the sauce. Reduce the wine for several minutes until it becomes slightly thick. Add in Green Onions, top on pork and serve!
An added note of interest from starallon
By USDA Standards pork can now be cooked to 145 degrees and be slightly pink in the center, and they reccomend a three minute rest. Basically, you can treat pork now like you can steak.
http://www.porkbeinspired.com/pork_.....spx?pid=google
A link there to one of many sites that is talking about it. I've been cooking my pork on the rare side for years, I'm happy to see the USDA finally caught up to this.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5804744/
Allergy warning – recipe contains dairy product
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5804744/
Another stunning, picturesk and beautifully presented meal, full of flavour and colour from the kitchens of
starallon******************************The Main Course done for Mother's day was including Marsala, one of my mother's favorite flavors for sauces and foods. So I always do something with it for Mother's day at some point. I was lucky to be given some fresh, homegrown wax beans from my Aunt's garden for this and added some carrot and onion with it too. Baked Potato on the side for the starch.
Very delicious, and I served it with a nice glass of Vintner's White from the San Sebastian Winery in St. Augustine Florida.
---
Marsala wine, a sweet and wonderful fortified wine great to marinade and cook with. Here I prepared a dish using a couple of Pork Tenderloins I marinated in Marsala, then sliced, seared, and served along with a simple Marsala sauce. This makes for a great special occasion main course or just a good treat for any night of the week. Leftovers make great sandwiches too.
Setup The Marinade:
2 Whole Pork Tenderloins
¼ cup of finely diced onion
½ cup Marsala Wine
¼ cup Cider Vinegar
¼ cup Olive Oil
2 Tbsp Salt
¼ cup Brown Sugar
1 Tbsp Chopped Garlic
Combine the above ingredients except for the pork in a ziptop bag. Mix together well, then add in the pork and shake to coat. Put in the fridge for at least two to three hours, though overnight is great.
This marinade is acidic and salty, and will help to infuse moisture and tenderness to the pork.
After marinating cut the tenderloins into One inch thick medallions. Discard the marinade.
Cooking:
Heat a skillet on Medium-High heat for two to three minutes. Add a small amount of canola oil to the pan. Add in enough Medallions to cover the pan with about an inch between each one. You don’t want to crowd the pan and it’ll allow for easy flipping. After Three to four minutes use a tongs and turn each medallion over and let cook for another three to four minutes. Set aside on a warm plate covered or in a 200 degree oven to keep warm. Continue until all the medallions are cooked.
The Sauce:
½ cup Marsala Wine
2 Tbsp butter
4 Oz. Baby Bella Mushrooms
¼ cup sliced green onion.
Add butter and mushrooms into pan. Add in Marsala wine and “Deglaze” the pan by using your spoon to get the little tasty bits off the pan and into the sauce. Reduce the wine for several minutes until it becomes slightly thick. Add in Green Onions, top on pork and serve!
******************************An added note of interest from
starallonBy USDA Standards pork can now be cooked to 145 degrees and be slightly pink in the center, and they reccomend a three minute rest. Basically, you can treat pork now like you can steak.
http://www.porkbeinspired.com/pork_.....spx?pid=google
A link there to one of many sites that is talking about it. I've been cooking my pork on the rare side for years, I'm happy to see the USDA finally caught up to this.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5804744/
Allergy warning – recipe contains dairy product
Category Photography / Tutorials
Species Unspecified / Any
Size 1172 x 1070px
File Size 395 kB
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