Pork Tenderloin Marsala
Red Sky Cafe's Chef Wes Stepp made their Pork Tenderloin Marsala.
Ingredients:2-3 Pork tenderloin medallions
Kosher salt/cracked pepper
1 oz. beef stock
2-3 oz. Marcela wine
Directions:-Dredge 2-3 Pork tenderloin medallions in egg then lightly in flour.
-Season lightly with Kosher salt/cracked pepper.
-Place in saute pan lightly coated with olive oil.
-Cook 2-3 minutes each side, then add 1 oz. beef stock, 2-3 oz. Marcela wine, and wild mushrooms.
-Simmer until sauce is reduced.