Pork Tenderloin Marsala

Pork Tenderloin Marsala

Growing up in New Jersey the only marsala I knew about was either veal or chicken. Well, Gammy really likes pork tenderloin so I made it this way for her and it was real good and real easy.

Pork Tenderloin Marsala
Starting to smell good!

Put a skillet on at medium high with about 2 tbsp. of olive oil. Remove the thin layer of fat from the tenderloin with a sharp knife then cut crossways into medallions about 5/8″-3/4″ thick. Lightly salt and pepper both sides and place in the skillet. Just sear the pork like shown in the picture. They won’t be done all the way through but they are going to finish in the marsala sauce as it is reducing.

Pork Tenderloin Marsala
Veggies for the pork marsala

While the pork is frying slice 1/2 of a medium size onion into strips, chop the 2-3 garlic cloves and the rosemary. If you don’t have fresh rosemary you can use dried but about half as much as fresh. We use a 10 oz jar of shiitake mushrooms. You can use any kind of canned or fresh you like and/or add more mushrooms to your own version of Pork Tenderloin Marsala.

Pork Tenderloin Marsala
Sautéing the Veggies

Take the pork medallions out and put them aside in a plate or bowl that will catch the drippings. Add 2 tbsp. of butter and a pinch each salt and black pepper. As the butter is melting scrape the bits off the bottom of the pan with a wooden spoon. Add the veggies to the pan. Mix them up a few times as they cook  and when the onions are starting to get translucent add the 1 1/2 cups of red wine.

Pork Tenderloin Marsala
It’s almost ready.

Bring the sauce to a simmer and add the pork and the drippings turning the medallions over a few times as they are cooking to get them coated with the sauce. When the sauce has reduced to the thickness you want the medallions will be done.

 

Pork Tenderloin Marsala
Pork Tenderloin Marsala

Serve it up! We had some pan seared zucchini and baked,, er nuked,,sweet potatoes with ours. And, of course the rest of that red wine. Tonight it was a good California Cabernet.

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Pork Tenderloin sautéed with Marsala sauce.
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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Put a skillet on at medium high with about 2 tbsp. of olive oil. Remove the thin layer of fat from the tenderloin with a sharp knife then cut crossways into medallions about 5/8"-3/4" thick. Lightly salt and pepper both sides and place in the skillet. Just sear the pork like shown in the picture. They won't be done all the way through but they are going to finish in the marsala sauce as it is reducing.
  2. While the pork is frying slice 1/2 of a medium size onion into strips, chop the 2-3 garlic cloves and the rosemary. If you don't have fresh rosemary you can use dried but about half as much as fresh. We use a 10 oz jar of shiitake mushrooms. You can use any kind of canned or fresh you like and add more mushrooms to your version of Pork Tenderloin Marsala.
  3. Take the pork medallions out and put them aside in a plate or bowl that will catch the drippings. Add 2 tbsp. of butter and a pinch each salt and black pepper. As the butter is melting scrape the bits off the bottom of the pan with a wooden spoon. Add the veggies to the pan. Mix them up a few times as they cook and when the onions are starting to get translucent add the 1 1/2 cups of red wine.
  4. Bring the sauce to a simmer and add the pork and the drippings turning the medallions over a few times as they are cooking to get them coated with the sauce. When the sauce has reduced to the thickness you want the medallions will be done.
  5. Serve it up! We had some pan seared zucchini and baked,, er nuked,,sweet potatoes with ours. And, of course the rest of that red wine. Tonight it was a good California Cabernet.
    Pork Tenderloin Marsala
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A Great Gluten Free Meal

Our fantastic daughter-in-law, Whitney Kelly, introduced us to the spaghetti squash and taught us how to prepare it. We also went with pork tenderloin stuffed with sun dried tomatoes and feta cheese. AND, fresh asparagus sautéed with onions and rosemary. Set the oven at 375F. Space your racks to handle the tenderloin pan and the squash.IMG_0084With a sharp knife carefully remove the fatty membrane from the outside of the pork tenderloin. Cut into it lenthwise about 2/3-3/4 of the width of it. Spread it open and cut 1/2 way into each half.  Spread it all open and add the sun dried tomatoes and the feta cheese. There are a lot of different ways to go with this stuffed pork tenderloin thing. You could put just about anything edible in for the stuffing. The most common choices are sun dried tomatoes, garlic cloves, basil leaves, various cheeses, and on and on.

IMG_0085 Line a baking pan with aluminum foil and spray or brush it with olive oil. While you at it get a cookie sheet prepped the same way. Fold the tenderloin together being careful to contain the stuffing and lay it in the pan. Brush or spray it with olive oil, sprinkle it with salt, black pepper and red pepper flakes and put it in the oven.

IMG_0082Cut the squash in half lengthwise and scrape out all the seeds. They were a little ornery so I wound up using a cooking spoon.

 

IMG_0083Lay it in the pan with the skin side up and put them in the oven. The pork and the squash are going to take about 35-40 minutes.

IMG_0086Cut the root ends off the asparagus and rinse them off real good. While they are draining  cut a half of a medium size onion into strips chop up the leaves off a sprig of rosemary. Put a pan on at medium and add a tbsp. of extra virgin olive oil. Let it heat up a little and add the asparagus. Sprinkle 1/2 tsp. each of salt and pepper. Let the asparagus cook slow tossing it often. When the asparagus just begins to get limp (shut up) push it to the outside edge of the pan and put the onion in the bare spot. Spread the onion out and let it cook until it starts to get translucent. Toss it all together and let it cook together a while, tossing often. Put another pan on at medium high for the wine sauce. Add 1 tbsp. of extra virgin olive oil and 1 tbsp. of butter. When the butter has melted add the garlic and a little salt and pepper. Let the garlic cook for about 1 minute and add the wine. Bring it to a simmer and lower the heat to medium. Let it reduce until it is the thickness you want. We’re going gluten free tonight so if it needs to be thickened whisk up a little corn starch and water. Add it to the  sauce in VERY small doses whisking it in thoroughly  before adding more. Check the oven. When the squash is soft but not mushy and the pork is firm but not hard they are done.

IMG_0088Take out the squash and the tenderloin. Let the pork tenderloin rest for a little bit while you get the squash ready. This is Gammy scraping out the spaghetti squash.

IMG_0089Slice up the tenderloin in the thickness YOU want. Put it all together on a plate and spoon some of the sauce on the squash and the tenderloin. Enjoy it! You deserve it! Also, don’t forget a little wine. Some Malbec would go real good.

 

 

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Course Main Dish
Prep Time 15 minutes
Cook Time 30-40 minutes
Servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 30-40 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Set the oven at 375F. Space your racks to handle the tenderloin pan and the squash.With a sharp knife carefully remove the fatty membrane from the outside of the pork tenderloin. Cut into it lenthwise about 2/3-3/4 of the width of it. Spread it open and cut 1/2 way into each half. Spread it all open and add the sun dried tomatoes and the feta cheese. There are a lot of different ways to go with this stuffed pork tenderloin thing. You could put just about anything edible in for the stuffing. The most common choices are sun dried tomatoes, garlic cloves, basil leaves, various cheeses, and on and on.
  2. Line a baking pan with aluminum foil and spray or brush it with olive oil. While you at it get a cookie sheet prepped the same way. Fold the tenderloin together being careful to contain the stuffing and lay it in the pan. Brush or spray it with olive oil, sprinkle it with salt, black pepper and red pepper flakes and put it in the oven.
  3. Cut the squash in half lengthwise and scrape out all the seeds. They were a little ornery so I wound up using a cooking spoon.Lay it in the pan with the skin side up and put them in the oven. The pork and the squash are going to take about 35-40 minutes.
  4. Cut the root ends off the asparagus and rinse them off real good. While they are draining cut a half of a medium size onion into strips chop up the leaves off a sprig of rosemary. Put a pan on at medium and add a tbsp. of extra virgin olive oil. Let it heat up a little and add the asparagus. Sprinkle 1/2 tsp. each of salt and pepper. Let the asparagus cook slow tossing it often. When the asparagus just begins to get limp (shut up) push it to the outside edge of the pan and put the onion in the bare spot. Spread the onion out and let it cook until it starts to get translucent. Toss it all together and let it cook together a while, tossing often. Put another pan on at medium high for the wine sauce. Add 1 tbsp. of extra virgin olive oil and 1 tbsp. of butter. When the butter has melted add the garlic and a little salt and pepper. Let the garlic cook for about 1 minute and add the wine. Bring it to a simmer and lower the heat to medium. Let it reduce until it is the thickness you want. We're going gluten free tonight so if it needs to be thickened whisk up a little corn starch and water. Add it to the sauce in VERY small doses whisking it in thoroughly before adding more. Check the oven. When the squash is soft but not mushy and the pork is firm but not hard they are done.
  5. Take out the squash and the tenderloin. Let the pork tenderloin rest for a little bit while you get the squash ready. Scrape out the flesh of the squash and, guess what it looks just like spaghetti!
  6. Slice up the tenderloin in the thickness YOU want. Put it all together on a plate and spoon some of the sauce on the squash and the tenderloin. Enjoy it! You deserve it! Also, don't forget a little wine. Some Malbec would go real good.
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Pork Tenderloin Parmesan

 

 

Pork Tenderloin Parmesan is a real nice change from chicken parmesan. We stopped doing veal parm  when we started getting nose bleeds at the check out.  A friend told us about doing it this way and it’s good. Real good.

IMG_2391Trim the fat off the tenderloin and cut it up in to  about 3″ pieces.

IMG_2392Cut into each piece lengthwise about halfway through. Then do the same into each half so it becomes opened up, kinda.

IMG_2395Flatten them with a meat mallet or if you don’t have one whacking  it with the bottom of a pot will work. Pre heat the oven to 350.

IMG_2397Put a frying pan on medium high and add about 2 tbsp. of olive oil. Salt, pepper and garlic powder each side of the cutlets and cook each side about 5 minutes or until they are firm to a poke from your finger. You can use individual cassarole dishes or do them all in a roasting pan. We”re just cooking for the two us tonight so we are going to put 2 dishes in the freezer. First a little bit of sauce, then the cutlet, then sauce on the meat, then mozzarella, then a little sauce spread out on the cheese. Very lightly drizzle a little olive oil. Then grated parmesan cheese all over them. Sprinkle on some dried oregano and basil.

IMG_2398Two in the freezer and two in the oven for 10-15 minutes or until the cheese is melted and the sauce is bubbling.

 

 

IMG_2401

Life is good!!

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Pork tenderloin made into tender cutlets and then comes Pork Tenderloin Parmesan.
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Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Trim the fat off the tenderloin and cut it up in to about 3" pieces. Cut into each piece lengthwise about halfway through. Then do the same into each half so it becomes opened up, kinda. Flatten them with a meat mallet or if you don't have one whacking it with the bottom of a pot will work. Pre heat the oven to 350.
  2. Put a frying pan on medium high and add about 2 tbsp. of olive oil. Salt, pepper and garlic powder each side of the cutlets and cook each side about 5 minutes or until they are firm to a poke from your finger. You can use individual cassarole dishes or do them all in a roasting pan. We"re just cooking for the two us tonight so we are going to put 2 dishes in the freezer. First a little bit of sauce, then the cutlet, then sauce on the meat, then mozzarella, then a little sauce spread out on the cheese. Very lightly drizzle a little olive oil. Then grated parmesan cheese all over it. Sprinkle some dried oregano and basil on them. Two in the freezer and two in the oven. Or all of them in the oven for 4 servings tonight. Cook them for 10-15 minutes or until the cheese is melted and the sauce is bubbling.
  3. Life is good!
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