Pork Marsala
Servings: 6
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Carbs: 1.5 grams
Net Carbs: 1.5 grams
Protein: 32 grams
Fat: 9.5 grams
Calories: 264
Ingredients:
2 whole pork tenderloins (1 1/2 to 2 pounds total)
1 tablespoon canola oil
1 tablespoon butter
Salt and pepper
2 garlic cloves, finely chopped
1/2 teaspoon crumbled dried thyme
1/2 cup reduced sodium chicken broth
1/4 cup dry marsala
1/4 cup water
1 tablespoon tomato paste
1 packet sugar substitute
2 tablespoons chopped fresh Italian (flat leaf) parsley
Instructions:
1. Heat oven to warm setting. Slice tenderloins diagonally into 3/4" thick cutlets. Pound cutlets to 1/4" thickness between layers of plastic wrap.
2. Heat oil and butter in a large heavy skillet over medium-high heat. Brown cutlets in batches, 2 minutes per side. Transfer to a plate, sprinkle with salt and pepper and place in warm oven.
3. Add garlic and thyme to skillet. Cook, stirring, 30 seconds. Add wine, chicken broth, marsala, water, tomato paste, and sugar substitute. Mix well, and cook 5 minutes over medium-high heat until sauce thickens.
4. Return pork and any accumulated juices to skillet and simmer until meat is cooked through, about 2 minutes. Serve immediately; garnished with parsley
Comments:
To cut prep time, ask the butcher to slice and pound the tenderloins for you to the thickness specified, or just ask for pork cutlet. As the sauce cooks the most of the alcohol in the marsala evaporates, leaving an intensely flavored sauce
